Preheat oven to 375°F | 190°C.Line a heavy baking sheet with parchment or a silicone baking mat. We find that we like the outcome better on parchment; however, any practical difference is negligible.
In a small bowl, toss garlic cloves in the olive oil to completely coat, and then spread the oiled garlic cloves evenly across the prepared baking tray.Lightly sprinkle garlic cloves with kosher salt.
Roast 45-50 minutes, or until garlic cloves are golden brown.Cooking times may vary, depending upon the size and variety of your garlic. Start checking after about 35 minutes. Cloves are done when they are caramel in colored and have a soft, creamy texture.
Preheat oven to 250°F | 121°C.
Put roasted garlic cloves, and soften butter and cream cheese together in a medium bowl. Use a fork to mash the roasted garlic cloves into the cream cheese.
Add the remaining ingredients to the bowl with the garlic and cream cheese. Stir to combine.
Place spinach mixture in a cooking vessel. Use any oven-safe cooking vessel. We suggest using a 10-inch cast iron skillet for this recipe. The dip cooks up perfectly in it, and it makes a great serving dish.
Decorate the top of the dip with additional roasted garlic cloves if desired. Bake at 250°F | 121°C for an hour or so, until the dip is warm and bubbly around the edges.
Serve warm with corn chips, sourdough bread cubes, baguette slices, pretzel chips, crudités, or anything else that sounds good to you!
Roasted Garlic Spinach-Artichoke Dip can be prepared up to a day ahead of time. Simply mix the dip up and keep it covered in the fridge until it's time to bake.