Preheat oven to 350°. With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet. Roast for 45 minutes.
Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins. Store in the refrigerator for multiple uses.
In a large skillet sauté fresh spinach with olive oil until wilted. Drain excess water and set aside.
With a vegetable peeler, cut 3 lengthwise strips of zest from lemon. Save lemon for other use.
In a food processor add the roasted garlic, shallot, cream cheese, sour cream, milk, red wine vinegar, Parmesan cheese and lemon zest. Pulse several times to rough chop. Add the artichoke hearts and process until a smooth chunky mixture comes together. Add the cooked spinach and pulse several times to mix.
Pour mixture into a greased 9”x9” baking dish and bake for 20 minutes. Remove from oven and spoon into bowl. Serve with toasted bread or crackers of choice.