Preheat your oven to 400°F (200°C) and prepare the garlic. Trim the tops off two heads of garlic, drizzle with olive oil, and wrap each in aluminum foil. Place in the oven and roast for 40-50 minutes, until the cloves are soft and caramelized. Once done, let them cool slightly before handling.

Once the roasted garlic has cooled, squeeze the soft cloves into a bowl, mashing them into a smooth paste with a fork. Add room-temperature cream cheese and sour cream to the bowl, mixing until the mixture is combined and creamy.

Next, fold in a generous amount of shredded mozzarella cheese and half of the grated Parmesan cheese. Sprinkle in salt and pepper to taste, ensuring the flavors meld beautifully. Mix thoroughly until all ingredients are well-incorporated.

Preheat your oven to 350°F (175°C) and spread the dip mixture evenly into a baking dish. Top with the remaining grated Parmesan cheese. Bake for 25-28 minutes, until the dip is bubbling and lightly browned on top.

Once your garlic bread dip is done baking, let it cool for about 5 minutes. Garnish with fresh parsley and serve alongside crostini or crackers.