Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
Photo by Hallie Burton

Ingredients

  • 2 tablespoon(s) extra-virgin olive oil
  • Grape tomatoes
  • 2 tablespoon(s) chopped mint
  • 0.25 cup(s) low-fat sour cream
  • 4 whole(s) wheat pitas
  • 7 ounce(s) soft or silken tofu
  • Freshly ground pepper
  • + 9 more ingredients
    • 1 clove(s) garlic
    • 1 teaspoon(s) curry powder
    • 1 tablespoon(s) chopped rosemary
    • 1 teaspoon(s) finely grated lime zest
    • Salt
    • 2 tablespoon(s) fresh lime juice
    • 1 Hass avocado—peeled
    • 0.25 cup(s) Greek-style
    • 1.5 teaspoon(s) honey

Preheat the oven to 325°. Stack the pita halves and cut them into 6 wedges; transfer to a bowl and add the olive oil and rosemary. Season with salt and toss. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes. Let cool. Meanwhile, in a food processor, pure...

View full recipe at Food & Wine

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