PREHEAT: Position a rack in the center of the oven and preheat to 375ºF.

GARLIC: Trim the top of the garlic heads to expose cloves using a sharp knife. Drizzle with oil and sprinkle salt and pepper. Wrap heads in foil, place on a baking sheet.

ROAST: for 40-55 minutes or until garlic is tender when pierced with a knife or fork. Let cool before squeezing. See notes for make ahead option. Preheat the oven to 400ºF if you're making this dip right away.

MIX: To a medium bowl, add the roasted garlic. Mash it with fork until it becomes a paste. Add ½ teaspoon salt, grated garlic, cream cheese, ricotta, sour cream, parmesan, garlic powder, parsley, chives, and asiago cheese. Using a rubber spatula, combine the ingredients until thorough mixed. Taste; adjust with seasonings as desired.

DISH IT: Transfer dip to a small baking dish sprayed with cooking spray. Top with mozzarella cheese.

BAKE: in a 400ºF preheated oven for 15-20 minutes or until the cheese on top starts to melt. Switch to the broil setting for 15-60 seconds or until golden.

SERVE: Drizzle with white truffle oil and warm with crostini slices, crackers, or potato chips.