Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Ingredients

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

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