To roast garlic, chop off the top part of garlic so all of the cloves are exposed. Place garlic in slow cooker, chopped side up. Pour 1/2 cup of olive oil into the slow cooker. Sprinkle salt & pepper. Cover with lid and cook on the lowest setting for 2 hours. When the cloves start to brown (and some might pop out), remove from slow cooker and let them cool. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Place cloves in a large bowl.
Add cream cheese, sour cream, mayo, feta cheese, lemon juice and parsley in the garlic bowl. Using a hand mixer, mix until the dip is creamy and whipped. Fold in roasted red peppers. Taste, add pepper if needed.
Serve with your FAVORITE Pretzel Crisps! I really like this dip with Garlic Parmesan, Everything and Chipotle Cheddar.