Curried Tofu-And-Avocado Dip With Rosemary Pita Chips

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

1. Preheat the oven to 325u0b0. 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.

pitas, extravirgin olive oil, rosemary, salt, silken, lowfat sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder, mint, freshly ground pepper, grape tomatoes

Taken from www.myrecipes.com/recipe/curried-tofu-and-avocado-dip-with-rosemary-pita-chips (may not work)