Cut off pointed top portion of head (1/4 inch) with a knife, leaving the bulb intact. Place on double thick square of foil.
Drizzle oil over garlic. Fold foil up around head to enclose.
Bake in 375 oven for 20 minutes or until garlic is soft.
Cook spinach according to package directions, omitting salt.
Drain well, press out excess liquid.
Squeeze pulp from garlic cloves into a food processor (discarding skins). Add drained spinach, milk, hot pepper sauce, and pinch of salt. Cover and process until combined.
Add cream cheese, process until nearly smooth.
Transfer mixture to saucepan. Cook and stir over medium-low heat until heated through.
Serve with toasted pita wedges or taco chips.