1 head garlic
16 ounces cream cheese
2 cups shredded Asiago cheese
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup fresh, chopped parsley
1/2 cup shredded mozzarella cheese
Preheat oven to 400°F.
Cut a half inch off top of head of garlic.
Place garlic in a small baking dish. Drizzle top with olive oil.
Cover dish with aluminum foil and roast for 40 minutes to 1 hour.
Allow to cool slightly.
To "harvest" the roasted garlic, squeeze the cloves from the husk.
(You may want to roast a couple of heads of garlic, as this is so sweet and wonderful that you will eat the cloves straight from the skin before they ever can dream of becoming part of the dip.)
Reduce oven temperature to 350°F.
With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended.
Add garlic and blend again.
Spread mixture in a greased casserole or baking dish and top with shredded mozzarella.
Bake 20 minutes until bubbly and golden brown on top. (Serves 8-12, depending on appetites)