Preheat oven to 375°F (190°C). Using a sharp knife, slice off the top of the fresh garlic head to expose the cloves inside. Pour 2 Tablespoons of olive oil inside a round or square baking pan (I usually use a 9-inch round pan) and coat the pan evenly. Place garlic head inside, exposed side up. Sprinkle the garlic head with a little salt and pepper and drizzle 1 additional Tablespoon of olive oil on top. You want them to have a nice coating of oil so they don’t burn easily. Cover the pan with aluminum foil and roast for 40 minutes. Remove the pan from oven. To remove the roasted cloves, grab the bottom of the garlic head and gently squeeze until the cloves pop out—they will be mushy and ready to use in the dip. (You can roast the garlic in advance if needed. Cool completely, then place in a small container submerged in olive oil. Refrigerate for up to 2 weeks, drain, and then use.)

Turn the oven down to 350°F (177°C).

Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 Tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.

Turn the skillet with 1 Tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tablespoons of the chopped bacon.

Spoon the dip into a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11-inch baking dish which holds the same volume. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.

Serve dip warm. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300°F (149°C) degree oven until the sides are bubbly again.