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Preheat oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray (I usually use an 8-inch pan). Set aside.
Cook spinach according to package directions and drain well in a fine-mesh sieve, or by squeezing in a kitchen towel. Set aside.
In a large bowl with a hand mixer, or using a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-Cheese Shred, garlic, and garlic salt until well combined.
Add artichoke hearts, spinach, and basil to the cream cheese mixture. Using a wooden spoon or rubber spatula, stir until combined. Season to taste with salt and pepper.
Spread dip into prepared baking pan and top with mozzarella. Bake for 25-30 minutes, or until center is hot and cheese is bubbly. If desired, place the baked dip under the broiler to further brown and crisp the cheese, being sure to watch closely (it goes fast!).
Serve hot with bread cubes, lightly-salted (or unsalted) tortilla chips, crackers, crostini, or crudités.