Preheat oven to 350 degrees F. In a large skillet, heat butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes or until spinach and onion are tender, stirring frequently. Remove from heat.
Stir in cheddar cheese, artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and hot pepper sauce. Transfer mixture to an ungreased 1-1/2-quart casserole or souffle dish.
Bake, uncovered, for 25 minutes. Sprinkle with pecans. Bake, uncovered, for 10 to 15 minutes more or until heated through and pecans are toasted. Serve with Toasted Pita Chips. Makes 16 servings.
Split pita bread rounds in half horizontally; cut each half into six wedges. Arrange pita wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 6 to 10 minutes or until golden, turning once.