Cheesy Spinach-Artichoke Dip

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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

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