Four Cheese Spinach Artichoke Dip

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Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.
Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.
Preheat your oven to 350°. Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.
In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.
Then in a small, separate bowl measure a 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.
Next add the remaining mozzarella, asiago, parmesan and Romano cheese. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir to combine.
Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheeses before sliding it onto the middle rack of you preheated oven.
Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.
Serve with corn tortilla chips, baked pita chips or pumpernickel bread.