Cut the bread into one inch slices, then cut the slices crosswise to make half moons. In a large bowl combine olive oil, garlic, parsley, salt and crushed peppercorns and stir to mix well.
Add bread and toss until well coated with the parsley and oil. Preheat the grill. Thread the garlic bread onto skewers and cook on moderate heat for two to three minutes on each side until toasted To prepare the dip mix cheese and milk.
Heat this mixture in double boiler (a pan with wider mouth half filled with water heated into which the pan with cheese and milk will be placed) so that the cheese melts and the mixture gets a smooth consistency.
Season with salt, white pepper powder, dry oregano and dry thyme. Serve hot with grilled bread.