Artichoke and Onion Dip

1 Tbs olive oil
1/2 sweet onion, finely choped
2 garlic cloves, smashed and minced
2 tsp pimentos, diced
1 can artichoke hearts, rinsed, drained, and chopped
Package frozen spinch, thawed (or 1 cup fresh spinach)
8 ounces de-rined brie and/or cream cheese, softened
3 handfuls of grated parmesean cheese
3 Tbs light cream or half-n-half
1/4 cup white wine

Carmelize onions and garlic in frying pan with the oil on medium to low heat for about 10 minutes. Add pimentos, spinach and artichokes and stir well. Add cream and wine and cook about 2 minutes. Add the cheeses, stir well. Pour into a small baking dish and bake for 20 minutes right before serving.