Heat oil in a large sauté pan on medium high heat. Add minced garlic and gently swirl in hot oil. As soon as garlic begins to lightly brown, add chopped spinach to the pan and toss. Add wine and toss with spinach and garlic. Cook until spinach is completely wilted and soft, remove from heat.
Stir in artichoke hearts, chopped fresh thyme, salt and cream cheese until all of the ingredients are well incorporated.
Transfer mixture to a food processor and process until smooth and creamy. You will need to stop the machine once or twice and use a rubber spatula to scrape down the sides.
Serve immediately or allow to cool and store refrigerated for up to 1 week.