Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Ingredients

• 1 teaspoon curry powder
• 1 tablespoon chopped rosemary
• 1 clove garlic
• Freshly ground pepper
• 7 ounces soft or silken tofu, drained
• 4 wholes wheat pitas, split
• 1 teaspoon finely grated lime zest
• + 9 more ingredients
• • 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
  • 2 tablespoons chopped mint
  • 2 tablespoons fresh lime juice
  • 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