Stovetop Spinach and Artichoke Dip

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2 tablespoons extra virgin olive oil, 2 turns of the pan

1 tablespoon butter

3 cloves garlic, chopped

1/2 onion, chopped

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried

1/2 small red bell pepper, seeded and chopped

2 tablespoons all-purpose flour

1/2 cup dry white wine

1 cup chicken or vegetable stock

1/2 cup half-and- half or heavy cream

1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped

2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel

1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market

Salt and pepper

1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl

1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market