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1
For the pita chips: Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin.
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3
Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt.
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4
Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet.
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5
Bake until crisp and golden, about 10 minutes.
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6
For the dip: Place an oven rack in the center of the oven.
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7
Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
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8
Place a large skillet over medium-high heat.
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9
Add the oil and bacon and cook until crispy, about 8 minutes.
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10
Remove the bacon and drain on paper towels.
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11
When cool enough to handle, crumble into 1/2-inch pieces.
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12
Set aside.
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13
In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper.
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14
Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
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15
Transfer the vegetables to a food processor.
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16
Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt.
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17
Pulse until combined but still chunky.
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18
Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces.
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19
Bake until just warmed through (do not let the dip boil), 10 minutes.
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20
Serve the pita chips alongside.
