INGREDIENTS
1 cup
light sour cream
1/2 tsp
mustard powder
1 tsp
garlic powder
1 tsp
dried thyme
1 tsp
herbs of provance
8 oz
shredded mozzarella cheese (about 2 cups)
8 oz
shredded Monterey Jack cheese (about 2 cups)
1 cup
basil leaves, chopped
1 cup
diced tomatoes
Extra basil leaves
2
French Bread baguettes, sliced