Cheesy Spinach-Artichoke Dip

INGREDIENTS

• 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