(If using grill to cook this dip, remember to soak the wood chips for at least 30 minutes first, before adding to the smoke box.)
In a medium mixing bowl, combine cream cheese, mozzarella cheese, pressed garlic, salt, and pepper. Mix very well, until all incorporated.
In a small bowl, combine sun-dried tomatoes, basil, and olive oil. Mix well, pressing down several times to release the flavors and oils.
Add sun-dried tomato mixture into the cheese mixture and mix until incorporated throughout.
Transfer into a well-seasoned cast iron skillet. (You can use a 6-inch, an 8-inch, or an oval au gratin skillet.) Spread evenly.
You can cook this dip in the oven or on a grill. I recommend on the grill to get the smokey flavor, but oven is an alternative. For oven: preheat it to 400 and bake until cheese starts to bubble. It should take 10-15 minutes.
If using a grill, start the coals and when they are ashed over, add the smoker box right on top of the coals. Make sure to soak wood chips for at least 30 minutes first, before adding to the smoke box. If using a gas grill, definitely use a smoke box for the wood chips.) Let the smoke box heat through for about 5 minutes.
Once the grill is ready, place the cast iron skillet in the grill and close the cover. Let it cook for 10-15 minutes. Check to make sure the cheese is bubbling, then take off the heat.
For crostini: slice French baguette to about 1/4-inch thick slices. rush both sides with olive oil and sprinkle with just a little bit of salt. Place on the grill for about a minute or two on each side. Don't walk away, they toast very fast.
(Throw some burgers or chicken on afterwards, you can't let that beautiful, smokey grill go to waste!)