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Preheat your oven to 400°F (200°C).
Slice the top (not root) off each head of garlic to expose the cloves. Drizzle with olive oil, and season with salt and pepper. Wrap in foil and roast for about 1 hour, or until the cloves are very soft and lightly caramelized. Let cool.
Once cooled, squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with a fork until mostly smooth.
Reduce oven temperature to 350°F (190°C).
In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well combined (can use a hand mixer).
Add in 6 oz mozzarella, 2 oz Parmesan, chives, parsley, basil. Stir to combine.
Add salt and pepper, Italian seasoning, red pepper, grated garlic, and lemon zest. Stir to combine.
Add the mashed roasted garlic to the mixture and fold it in thoroughly.
Transfer the mixture to an oven-safe baking dish (an 8-inch baking dish works well).
Top with the remaining 4 oz mozzarella (might not use it all) and 2 oz parmesan.
Bake at 350°F for about 10 minutes, and then finish under the broiler until golden and bubbly.
Garnish with fresh chives.
Serve hot with Firehook Crackers, and enjoy!