Preheat oven to 400 degrees F. Peel off the outside papery layers from the heads of garlic, leaving only the paper around the actual cloves. Use a sharp knife to slice off the top 1/3 of each garlic head to expose the cloves inside. Place the garlic heads onto a piece of foil then drizzle the tops generously with extra virgin olive oil.

Bring the foil up the sides of the garlic heads then crimp the top so steam cannot escape. Give the bundles a gentle shake to ensure the entire head is covered in oil then place onto a baking sheet and roast for 35-45 minutes, or until the garlic cloves are golden brown and soft. Let the roasted garlic cool slightly then use your fingers to squeeze the cloves out into a large mixing bowl – this will be messy – it’s fine! Discard any pieces of garlic that are overly browned and tough as they will taste bitter.

Add softened cream cheese and sour cream to the mixing bowl then, using a hand-held mixer, beat until the mixture is smooth and whippy, about 1 minute. Add chopped prosciutto, shredded parmesan cheese, dried oregano, salt, and pepper to taste then switch to a spatula and stir to combine. Cover the mixing bowl then refrigerate for at least 4 hours, and up to overnight.

Preheat oven to 400 degrees F then scoop the dip mixture into a 9” pie plate or medium-sized baking dish and spread into an even layer. Bake for 8-10 minutes or until warmed through.

While the dip is in the oven, add the honey into a small bowl then microwave for 15 seconds and stir to combine. Drizzle Hot Honey over the dip then serve warm or room temperature — I don’t like to serve this dip piping hot, as you can taste all the flavors much better when it’s simply warm.