Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

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

Ingredients

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

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

Comments

Variations on Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

  • Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
    • 1 tablespoon(s) chopped rosemary
    • 0.25 cup(s) Greek-style
    • 1 Hass avocado—peeled
    • 4 whole(s) wheat pitas
    • 2 tablespoon(s) chopped mint
    • +10 other ingredients


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