Preheat oven to 400 degrees F. Slice off top of garlic bulb to expose cloves. Remove papery skin without peeling or separating cloves. Season garlic with salt and pepper; drizzle with oil. Wrap garlic in foil and roast 45 minutes. Cool 10-15 minutes, then remove foil. Squeeze garlic cloves into bowl of a food processor. Add 3/4 cup tomatoes, cream cheese, goat cheese and sour cream; process until cheeses are blended and tomatoes are minced. Transfer dip to a mixing bowl.

Fold in olives, and thin dip with additional oil if you like. Season with salt and pepper to taste. Refrigerate dip until ready to serve. Garnish dip with chopped sun-dried tomatoes.

Enjoy with chips, bread or crudites.