Curried Tofu and Avocado Dip with Rosemary Pita Chips

Serving Size: 6
Prep Time:
Total Time:


  • 4 whole wheat pita, split
  • cucumber slice, for serving
  • grape tomato, for serving
  • freshly ground black pepper
  • 2 Tbsp chopped mint
  • 1 tsp curry powder
  • 1.5 tsp honey
  • 1 clove garlic
  • 2 Tbsp fresh lime juice
  • 1 tsp finely grated lime zest
  • 0.25 cup Greek-style, fat-free yogurt
  • 0.25 cup low-fat sour cream
  • 1 Hass avocado, peeled, pitted and coarsely chopped
  • 7 Ounce soft or silken tofu, drained
  • salt
  • 1 Tbsp chopped rosemary
  • 2 Tbsp extra virgin olive oil
  • 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.