In a large saucepan cook mushrooms, onion, and sweet pepper in hot margarine or butter until vegetables are tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Stir in spinach, artichoke hearts, the 1/3 cup Parmesan or Romano cheese, wine or dry sherry, Worcestershire sauce, and hot pepper sauce. Cook and stir until heated through. Transfer mixture to heatproof serving container. Sprinkle with the 1 tablespoon Parmesan or Romano cheese. Serve with Toasted Cheese Pita Chips. Makes 3 cups (48, 1-tablespoon servings).

Split 3 pita bread rounds in half horizontally. Melt 3 tablespoons margarine or butter; lightly brush the cut side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Spread in a single layer on a baking sheet. Sprinkle with 3 tablespoons grated Parmesan or Romano cheese. Bake in a 350 degree F. oven about 10 minutes or until crisp. Cool. Transfer to an airtight container; store at room temperature up to 1 week. Makes 36.

Up to 1 week ahead, prepare Toasted Cheese Pita Chips. Store in an airtight container. Up to 2 days ahead, prepare dip as directed. To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese. Bake, uncovered, in a 400 degree F. oven about 20 minutes or until bubbly and hot.