• Preheat oven to 375˚F. Place garlic heads and shallots over a sheet of foil and drizzle with oil. Season with salt and pepper.
• Wrap foil tightly around garlic and shallots and roast for about 1 hour. Remove from oven and allow garlic and shallots to cool, about 15 minutes before unwrapping foil.
• In a mixing bowl combine cream cheese, mayo, chives, parsley, and salt and pepper. Squeeze in garlic heads and shallots.
• Stir together until fully mashed together and mixture is smooth.
• Add 4 ounces of mozzarella and 4 tablespoons parmesan.
• Stir together.
• Pour mixture into a baking dish.
• Top with remaining mozzarella and parmesan.
• Bake for 15 minutes or until heated through and top is melted and bubbling.
• Transfer dip to broiler and broil for 1 minute or until browned on top. Serve with crackers and crostini.
• Prep Ahead Instructions
• The entire baked garlic bread dip can be prepped and assembled up to 3 days ahead of time.
• Make dip as instructed until it’s topped with shredded cheeses, then tightly wrap in plastic wrap and refrigerate. When ready to use unwrap and bake, adding an extra 5 minutes to the baking time.

Variations for Bake Garlic Bread Dip:

• Swap the mozzarella out for some shredded gruyere or asiago cheese.
• Add some chopped dill or minced tarragon to the dip to add another layer of fresh herbaceous flavor.
• Stir some crispy cooked, chopped bacon into the dip before baking for an extra touch of salty goodness.
• Add some chopped (fresh or pickled) jalapeños into the dip, or stir in some hot sauce for some heat.
• Stir some fresh corn kernels into the dip for a touch of sweetness and added texture.