Curried Tofu-and-Avocado Dip with Rosemary Pita Chips Recipe Print Page

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Photo by: Photo: © Hallie Burton

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

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.

Food & Wine JUNE 2009

Yield: 6

Ingredients

4 wholes wheat pitas, split
2 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Salt
7 ounces soft or silken tofu, drained
1 Hass avocadoÂpeeled, 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 clove 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

Preparation

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.

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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Curried Tofu-and-Avocado Dip with Rosemary Pita Chips recipe