You can easily make this without the pita wedges

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper
2 garlic cloves, crushed

11 (6-inch) pita bread rounds 1/3 cup chopped sun-dried tomatoes, packed without oil 1 cup boiling water 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-ounce) tub light cream cheese, softened 1 (8-ounce) carton low-fat sour cream 3/4 cup grated Parmesan cheese 3/4 cup fat-free milk 1/2 cup (2 ounces) crumbled reduced-fat feta cheese 1/2 cup diced onion 1/2 cup fat-free mayonnaise 1 tablespoon red wine vinegar 1/4 teaspoon freshly ground pepper 2 garlic cloves, crushed

1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.