Preheat the oven to 400F. Add the great northern beans to a medium mixing bowl. Use a fork or potato masher to mash about half of the beans, leaving half intact.

Fold the cream cheese and salt into the beans until well combined. Fold in half (3⁄4 cup) of the grated asiago cheese. Set aside.

Drizzle an 8-inch oven safe skillet with olive oil. Add the minced garlic, rosemary, and thyme. Sauté until the garlic is golden and fragrant, about 2 minutes.

Transfer the contents of the bowl to the hot skillet, folding the herbs and garlic into the beans. Spread into a thin layer. 

Bake at 400F for 10 to 12 minutes, until bubbling. Optionally, broil the top of the bean dip for just a minute to make golden-brown. Serve garnished with Aleppo pepper flakes and chopped parsley.

Note: If an 8-inch skillet isn’t available, simply sauté the garlic and herbs in any skillet. Fold together the beans, herbs, and garlic, then transfer to a small baking dish or ceramic ramekins.