Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips 

Ingredients

1. 4 whole wheat pitas, split
2. 2 tablespoons extra-virgin olive oil
3. 1 tablespoon chopped rosemary
4. Salt
5. 7 ounces soft or silken tofu, drained
6. 1 Hass avocado—peeled, pitted and coarsely chopped
7. 1/4 cup low-fat sour cream
8. 1/4 cup Greek-style, fat-free yogurt
9. 1 teaspoon finely grated lime zest
10. 2 tablespoons fresh lime juice
11. 1 garlic clove
12. 1 1/2 teaspoons honey
13. 1 teaspoon curry powder
14. 2 tablespoons chopped mint
15. Freshly ground pepper
16. Grape tomatoes, cucumber slices and radishes for serving  

 

1. 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.
2. Meanwhile, in a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.

Notes One Serving 215 cal, 12 gm fat, 2 gm sat fat, 23 gm carb, 4.5 gm fiber.