Roast the garlic head: Preheat the oven to 450. Using a sharp knife, cut off ¼ to ½ inch of the top of the garlic head, exposing the individual cloves of garlic. Drizzle with olive oil and salt with a dash of kosher salt. Sit upright on a square of aluminum foil and pull the four corners up around the garlic. Twist ends to enclose the garlic head, and sit upright in oven. Bake for about 45 minutes. Allow the garlic head to cool before proceeding to the next step.
Melt butter in a large saucepan over medium heat. Stir in artichoke hearts and cook until tender (about 5 minutes). Squeeze roasted garlic head into artichoke mixture and sauté 1 minute more. Add spinach and stir to combine.
Mix in softened Neufchatel cream cheese and sour cream into the sautéed artichoke and spinach mixture. Stir in hot sauce, nutmeg, grated cheeses and black pepper. Put into a crock or heavy bowl and bake at 250 for an hour or so, until warm and bubbly around the edges. Serve warm.
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