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Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

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    Source: www.kitchendaily.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 whole(s) wheat pitas, split 2 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) chopped rosemary Salt 7 ounce(s) soft or silken tofu, drained 1 Hass avocado - peeled, pitted and coarsely chopped 1/4 cup(s) low-fat sour cream 1/4 cup(s) Greek-style, fat-free yogurt 1 teaspoon(s) finely grated lime zest 2 tablespoon(s) fresh lime juice 1 clove(s) garlic 1 1/2 teaspoon(s) honey 1 teaspoon(s) curry powder 2 tablespoon(s) chopped mint Freshly ground pepper Grape tomatoes, cucumber slices and radishes for serving

    Instructions Jump to Ingredients ↑

    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.

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