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Preheat oven to 375F.
Slice off the top of each garlic head (about ¼ inch) to expose the tops of the cloves.
Place each garlic head on a piece of aluminum foil.
Drizzle the exposed cloves with olive oil, making sure they are well coated.
Optionally, sprinkle a little salt over the garlic.
Wrap the garlic heads tightly in the aluminum foil.
Place the wrapped garlic heads on a baking sheet or directly on the oven rack.
Roast for 30-40 minutes, or until the cloves are soft and golden brown.
In a large bowl, add the roasted garlic (squeezed from the skins), softened cream cheese, cottage cheese and mayo.
Mix until smooth using a handheld mixer.
Fold in 1 cup shredded mozzarella cheese, 1 cup grated parmesan cheese, 2 tbsp chopped chives, 1 tbsp chopped parsley, onion powder, salt, and garlic powder.
Mix until all ingredients are well combined.
Spoon the mixture into a baking dish and spread it out evenly.
Top with the rest of the mozzarella and parmesan cheese.
Bake in the preheated 375F oven for 15-20 minutes, or until the dip is bubbly and golden on top.
Remove from the oven and let cool slightly.
Sprinkle with freshly chopped chives.
Serve with crostinis (small toasted bread slices).