Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Ingredients

• 1 ½ teaspoons honey
• 1 Hass avocado-peeled, pitted and coarsely chopped
• ¼ cup low-fat sour cream
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 7 ounces soft or silken tofu, drained
• 1 clove garlic
• + 9 more ingredients
• • Salt
  • 4 wholes wheat pitas, split
  • Grape tomatoes, cucumber slices and radishes for serving
  • 1 teaspoon curry powder
  • 1 tablespoon chopped rosemary
  • Freshly ground pepper
  • 2 tablespoons chopped mint
  • 1 teaspoon finely grated lime zest
  • ¼ cup Greek-style, fat-free yogurt

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 My Recipes