Snacktime: Curried Tofu and Avocado Dip with Rosemary Baked Pita Chips

Before heading to Whole Foods this weekend, I flipped through my binder of recipes to search for a little shopping inspiration. One of the recipes that caught my eye was from a recent issue of Food & Wine magazine for a dip made with silken tofu and avocado. I've never used silken tofu before, so I figured now was as good a time as any to give it a try.

Curried Tofu and Avocado Dip with Rosemary Baked Pita Chips 
(printer-friendly version)
makes 10+ servings

For the dip:
7 oz silken tofu, drained (about 1/2 a package -- I weighed out the 7 oz using a food scale)
1 Haas avocado, peeled, pitted, and chopped
1/2 C nonfat Greek yogurt (I used a single-serving container of Chobani Greek yogurt)
1 t grated lime zest (one lime)
2 T fresh lime juice (one lime)
1 garlic clove
1 t curry powder
1 1/2 t honey
freshly ground black pepper
fine sea salt

1. Combine the tofu, avocado, Greek yogurt, lime zest, lime juice, garlic clove, curry powder, and honey in the bowl of a food processor. Puree until smooth. Season with salt and pepper.
2. Spoon into a bowl with a lid and refrigerate until ready to eat.

 (adapted from this Food & Wine recipe)

{dip ingredient mise en place}

Rosemary Baked Pita Chips (printer-friendly version)

12 small pita rounds (or 4 whole wheat pitas)
1 T olive oil
1 T chopped rosemary
fine sea salt

1. Preheat the oven to 325 degrees.
2. Cut the small pita rounds into halves. (If using regular-sized pitas, cut each pita pocket in half and then into six wedges.)
3. Place the cut pita wedges into a bowl. Add in the olive oil and rosemary. Season liberally with the fine sea salt. Toss to combine the ingredients.
4. Spread the pita wedges onto a baking sheet. Bake for 20-30 minutes, or until the wedges are slightly browned and crispy.
5. Cool on a wire rack.

{pita wedges ready for the oven}


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