Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Ingredients

• 1 teaspoon curry powder 
• 0.3 cup yogurt fat-free greek-style
• 0.3 cup yogurt fat-free greek-style
• 1  garlic 
• 1 slices grape tomatoes for serving
• 1  haas avocados pitted coarsely chopped
• 1.5 teaspoons honey 
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest finely grated
• 0.3 cup cream sour low-fat
• 2 tablespoons mint leaves chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 6 servings pepper freshly ground
• 1 tablespoon rosemary chopped
• 6 servings salt 
• 7 ounces silken tofu soft drained
• 4  day old pita bread split

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 32
2. 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.
3. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes.
4. Let cool.
5. 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.
6. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.