Preheat oven to 375F. Slice off the top of 3 garlic heads (about 1/4 inch) and place them on a piece of foil. Drizzle with olive oil, making sure they are well coated. Add a sprinkle of salt over the garlic. Wrap tightly in the aluminum foil. Place on a baking sheet and roast in the oven for 30-40 minutes, or until the cloves are soft. They will be a golden-brown color.

Remove from the oven and open the foil and allow the garlic to cool for a few minutes. Then squeeze the garlic from the skins and add to a large bowl.

To the same bowl as the soft garlic, add the cream cheese (make sure it is soft!), cottage cheese, mayo, and mix until combined.

Fold in 1 cup shredded mozzarella cheese, 3/4 cup grated parmesan cheese, and 1/2 cup Sharp Cheddar cheese, with 2 tbsp chopped chives, 1 tbsp chopped parsley, garlic powder, and salt. Mix well until combined.

Prepare a baking dish with cooking spray. Spoon the dip mixture into the dish, spreading it evenly. Add a sprinkle over the top of “everything but the bagel” seasoning. Top with the rest of the 1/2 cup mozzarella and 1/4 cup parmesan cheese.

Bake in the preheated 375F oven for 15-20 minutes, or until the dip is bubbly and slightly golden on top. Remove from the oven and allow to cool.

Before serving, add the remaining chopped chives and serve with crostinis (small, toasted bread slices). Enjoy!