Step 1

Preheat the oven to 425℉.

Step 2

Slice the top off of each bulb of garlic, just enough to expose the garlic inside.

Step 3

Set a garlic bulb, cut side up, on a piece of foil, then drizzle with olive oil. Wrap the foil loosely around the garlic but completely sealed at the top.

Step 4

Place wrapped garlic on a baking sheet and roast for 45-50 minutes. Garlic should be soft and squeezable. Remove from the oven and let cool slightly before opening each foil packet. When garlic is cool enough to handle, squeeze into a small bowl. Add to your dip, or cool completely to refrigerate.

Step 5

If saving to use later, place roasted garlic in an airtight container or jar and submerge in olive oil. Seal and store in the fridge for up to 2 weeks.

Step 6

Preheat oven to 350℉. Grease a small baking dish with nonstick cooking spray.

Step 7

In a medium sized bowl with an electric mixer, beat cream cheese, mayonnaise and sour cream until smooth. Stir in roasted garlic and garlic salt, then stir in cheeses and parsley.

Step 8

Pour into a small baking dish.

Step 9

Bake for 20-25 minutes, or edges are golden brown and cheeses are melted and bubbly.

Step 10

Garnish with fresh minced parsley and serve with crackers or toasted bread for dipping.