Preheat your oven to 400°F (200°C). Trim the tops off the garlic bulbs, drizzle them with olive oil, and wrap each bulb in foil. Roast in the oven for 40-50 minutes, until the garlic is soft, caramelized, and fragrant. Let cool slightly before handling.

Once cooled, squeeze the cloves out of their skins into a bowl and mash into a smooth paste using a fork. Add room temperature cream cheese and sour cream, mixing well until creamy and fully combined.

Gently fold in the shredded mozzarella cheese and half of the grated Parmesan cheese. Season with salt and pepper to taste.

Preheat oven to 350°F (175°C). Transfer the dip mixture into a baking dish, spreading evenly. Sprinkle remaining Parmesan on top. Bake for 25-28 minutes, until bubbling and golden.

Allow the dip to cool for 5 minutes, garnish with fresh parsley, and serve warm with crostini or crackers.