Preheat your oven to broil on high. Slice the baguette on a bias into 1/2-inch thick rounds and arrange them on a sheet pan. Microwave 5 tablespoons of melted butter with 3 teaspoons of minced garlic for 30-60 seconds until fragrant and well combined. Brush the garlic butter generously onto both sides of each bread slice, then broil for 2-3 minutes until golden and crispy. Set the toasts aside to cool slightly—these will be your serving vehicle for the dip.

While the bread toasts, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chopped shrimp pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon cracked black pepper. Sear the shrimp for 2-3 minutes per side until they turn opaque and pink, then remove from heat and set aside. I like to slightly undercook the shrimp at this stage since it will continue cooking when baked into the dip—this prevents them from becoming rubbery.

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish or similar size. In a large bowl, combine the softened cream cheese, mayonnaise, fresh grated Parmesan, 1 cup of shredded Swiss cheese, finely chopped sun-dried tomatoes, fresh basil chiffonade, lemon juice, and crushed red pepper flakes. Mix until smooth and well combined, then fold in the seared shrimp from Step 2. I find that folding rather than stirring vigorously helps keep the shrimp pieces intact and prevents the dip from looking mushy.

Transfer the dip mixture from Step 3 into the prepared baking dish and spread it evenly. Top with the remaining 1/2 cup of shredded Swiss cheese, distributing it evenly across the surface. Bake at 375°F for 20-25 minutes until the dip is hot throughout and the cheese topping is melted and lightly golden around the edges.

Remove the baked dip from the oven and let it cool for 2-3 minutes. Transfer to a serving platter or keep in the baking dish, and arrange the garlic butter toasts from Step 1 around the dip for dipping.