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Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

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Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Hallie Burton

45 mins total
0 mins prep

Recipe Filed Under
Vegetable, Tofu, Dairy, Yogurt, Avocado, Blender, Easy, Vegetarian, Healthy, Appetizer, Spread & Dip, Entertaining, Cocktail Party

Provided By: Food&Wine

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The Good News To create this tasty dip, Lee Anne Wong blends soft or silken tofu (which has an especially custardy texture) with high-potassium avocado and a little bit of low-fat sour cream and yogurt. For extra fiber, she serves the dip with raw vegetables and rosemary whole wheat pita chips.

Ingredients

Serves:

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

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.