Hot & Cheesy Roasted Brussel Sprout Dip

1 pound brussel sprouts, trimmed and quartered
1 T olive oil
salt and pepper to taste
2 cloves garlic, unpeeled
1/2 tsp thyme, chopped
4 oz cream cheese, room temp.
1/4 C sour cream
1/4 C mayo
3/4  C mozzarella, shredded
1/4 C parmigiano-reggiano (parmesan), grated
salt and pepper to taste
opt. crumbled bacon

1. Toss the brussel sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated oven at 400 until golden brown about 20-30 . Flip half way  through.  Do not over crowd the pan.
2.  Squeeze the roasted garlic from the skins mix everything, place in a baking dish and bake in a preheated 350 oven unil lightly golden brown on top and bubbling on the sides, about 15-20 mins.

Slow Cooker: Implement step 1 mix everything, place it in the slow cooker and  cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.