Dice up the bacon and fry it over medium heat until it is crispy, and then remove from the pan to a paper towel to drain, reserving the grease.
Put a couple tablespoons of grease back into the pan and saute the artichoke hearts until lightly browned, or about 4-5 minutes. Remove from the pan, add in a little additional grease if necessary, and saute spinach until wilted. Remove from pan and set aside. Give the spinach and artichoke hearts a rough chop.
Add in another tablespoon or so of bacon grease (its flavor! I promise! Relax!) to the pan and saute your garlic paste (or fresh garlic) for about 30 seconds. Add in cream and let simmer for 2-3 minutes. Add in the softened cream cheese, parmesan, and half the asiago. Stir well until its all melted and combined, and remove from heat. Mix in the
Take your King's Hawaiian Sweet Round Bread and cut a large hole in the middle pull it out and then tear chunks out of the interior to form a bread bowl. Reserve bread chunks for dipping later.
Put the prepared dip into the bread bowl. Place the bowl (keep it inside its metal baking pan that it comes in!) onto a large baking sheet and place on the middle rack of your oven. Bake for 25-30 minutes, or until hot and bubbly.
Remove, and serve on a platter surrounded by all the bread chunks you reserved from the making of the bread bowl.