In food processor*, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1 1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Bake, uncovered, in a 350 degree F. oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).
Split pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with nonstick cooking spray. If you like, sprinkle lightly with paprika. Bake in a 350 degree F. oven for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 60 chips.