Crab and Shrimp Dip

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8 ounces chive and onion cream cheese, softened

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

2 tablespoons chopped fresh dill

2 tablespoons white wine

1 cup cooked chopped imitation crabmeat

1 cup cooked chopped shrimp

1/4 cup shredded Parmesan

1 loaf sourdough round bread or baguette, cut into 16 slices

Olive oil