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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 crostinis (small toasted bread slices)