Preheat oven to 400ºF. Cut 1 inch off the top of the garlic to expose the cloves. Put on a sheet of foil and drizzle 1 teaspoon oil over the cloves. Wrap in foil and roast in oven until garlic is soft, 30 to 35 minutes. Let cool in foil 10 minutes.
Reduce oven to 350ºF. Cut out the top of both Panera Bread Sourdough Bread Bowls as if making a jack-o’-lantern out of a pumpkin. Remove bread from inside, leaving about a 1-inch shell of crust. Cut removed bread into 1-inch cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil and bake until warmed through, 10 to 15 minutes.
Cut a Panera Bread Asiago Cheese or Three Cheese Loaf into 1-inch cubes and add to serving bowl.
Unwrap garlic and squeeze the whole head, cut side down, to release the roasted garlic into the bowl of a food processor. Add beans and cheese and puree until smooth, scraping down sides. With machine running, drizzle in remaining 1/3 cup olive oil, pureeing until smooth. Add lemon zest, rosemary, salt, and pepper, and pulse until chopped. Spoon into a microwaveable bowl and microwave on high until heated through, 1 to 2 minutes.
Unwrap warm bread bowls and spoon the dip into the two bowls. Arrange carrots and bell pepper on a plate, and serve with dip and bread cubes.
Tip: To save time, buy roasted garlic from the salad bar or roasted garlic paste from the Italian section of your grocery store. You’ll need about 1/4 cup paste.