Peel away the outer layers of the heads of garlic. Leaving the skins of the individual cloves of garlic intact. Cut off 1/4 to 1/2 off an inch of the top of the bulb of garlic, exposing the individual cloves of garlic.
Place cut side up on a square of tinfoil. Drizzle with olive oil and sprinkle with a pinch of salt.
Wrap the foil around the head of garlic and place on a baking sheet in the oven for 40-50 minutes.
Allow to cool just enough to handle the garlic, then squeeze each clove out.
Beat together the package of softened cream cheese and the sour cream with an electric mixer until fluffy.
Add the roasted garlic and crumbled bacon and mix with electric mixer until well combined.
Cover with plastic wrap and refrigerate for a couple of hours until flavors are well blended.