Preheat oven to 400 deg F. Split each pita pocket in half horizontally, cut each round into eight wedges. Arrange half of the pita wedges in a single layer onto a baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.
Artichoke and Spinach Dip:
Lower oven temperature to 350 deg F. Coarsely chop artichokes; place in bowl. Add spinach, mayonnaise and sour cream.
Press garlic into bowl using a garlic press. Grate parmesan cheese into bowl and mix well. Spoon all of mixture into a small baking dish and bake for 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Pita Chips.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 36 (67%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.4mg||2 %|
|Sodium 118.5mg||4 %|
|Potassium 48.5mg||1 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.6g|
|Protein 1.8g||3 %|
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Calories per serving: 54
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