Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
Preheat oven to 400°.
Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.