Curried Tofu-And-Avocado Dip With Rosemary Pita Chips Recipe

Ingredients For Curried Tofu-And-Avocado Dip With Rosemary Pita Chips Recipe

• 4 Whole wheat pitas, split
• 2 tablespoon Extra virgin olive oil
• 1 tablespoon Chopped Rosemary
• Salt
• 7 ounce Soft or silken tofu, drained
• 1 Hass avocadopeeled, pitted and coarsely chopped
• 0.25 cup Low Fat Sour Cream
• 0.25 cup Greek style, fat free yogurt
• 1 teaspoon Finely grated lime zest
• 2 tablespoon Fresh lime juice
• 1 Garlic Clove
• 1.5 teaspoon Honey
• 1 teaspoon Curry powder
• 2 tablespoon Chopped mint
• Freshly ground pepper