Add the tomato halves to the pan and drizzle with olive oil and salt. Toss them to make sure they're coated and spread them out onto the prepared pan. You can remove the seeds of tomatoes if you want, I did not.
Bake for about 35 - 40 minute until the tomatoes are mostly dried up. If you remove the seeds, it may take less time to roast them. Set aside and work on the rest of the dip.
In a large mixing bowl, add the cream cheese. Beat on medium with a hand mixer until creamy.
Add 1/2 cup of the sour cream and mix until incorporated.
Add the remaining sour cream and beat until combined.
Add the garlic, provolone, 1 cup of mozzarella, and feta cheese. Stir with a spatula until thoroughly incorporated.
Add the spinach and roasted tomatoes. Fold them into the dip
Spread into a baking dish. I used a 9-inch ceramic tart pan.
Add the remaining 1/4 cup of mozzarella on top of the dip. Sprinkle with sesame seeds.
Place into the oven and bake for 25 - 28 minutes until the cheese around the edges of the pan is golden and the dip is bubbly.