1️⃣ Preheat and Prep for Roasting:

Preheat your oven to 375°F.

Using a sharp knife, cut off the tops of the garlic heads and the bottoms of the shallots to expose the cloves and bulbs.

2️⃣ Roast Garlic and Shallots:

Place the garlic heads and shallots on a sheet of aluminum foil.

Drizzle with olive oil and sprinkle with a pinch of salt.

Wrap tightly in the foil and roast in the oven for 1 hour, or until the garlic and shallots are soft and caramelized.

3️⃣ Prepare the Garlic and Shallot Paste:

Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.

Mash with a fork until they form a smooth paste.

4️⃣ Mix the Dip Base:

Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.

Stir in 1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.

5️⃣ Assemble the Dip:

Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.

Sprinkle the remaining shredded mozzarella on top.

6️⃣ Bake the Dip:

Lower the oven temperature to 350°F.

Bake for 20-25 minutes, or until the dip is golden brown and bubbling.

7️⃣ Garnish and Serve:

Garnish with fresh parsley and a sprinkle of red pepper flakes.

Serve hot with toasted bread, bagel chips, or pita chips for dipping.