Food & Wine


8
2
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

4 whole wheat pita, split2 Tbsp extra virgin olive oil1 Tbsp chopped rosemary salt7 oz soft or silken tofu, drained1 Hass avocado, peeled, pitted and coarsely chopped¼ cup low-fat sour cream¼ cup Greek-style, fat-free yogurt1 tsp finely grated lime zest2 Tbsp fresh lime juice1 clove garlic1 ½ tsp honey1 tsp curry powder2 Tbsp chopped mint freshly ground black pepper grape tomato, for serving cucumber slice, for serving radishes, for serving

Directions

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.

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Tags: Appetizer, Spread & Dip, Healthy, Vegetarian, Vegetable, Tofu, Dairy, Yogurt, Avocado, Easy, Blender, Cocktail Party, Entertaining

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