Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Photo by © Hallie Burton
Ingredients
- ¼ cup Greek-style, fat-free yogurt
- 1 teaspoon finely grated lime zest
- 2 tablespoons chopped mint
- Freshly ground pepper
- 1 tablespoon chopped rosemary
- 1 teaspoon curry powder
- Grape tomatoes, cucumber slices and radishes for serving
- + 9 more ingredients
-
- 4 wholes wheat pitas, split
- Salt
- 1 clove garlic
- 7 ounces soft or silken tofu, drained
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup low-fat sour cream
- 1 Hass avocado-peeled, pitted and coarsely chopped
- 1 ½ teaspoons 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...
Variations on Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
-
- 1.5 teaspoon(s) honey
- 0.25 cup(s) Greek-style
- 1 Hass avocado—peeled
- 2 tablespoon(s) fresh lime juice
- Salt
- +10 other ingredients
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