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Ingredients

• 4   whole wheat pitas, split
• 2 tablespoons  extra-virgin olive oil
• 1 tablespoon  chopped rosemary
•   Salt
• 7 ounces  soft or silken tofu, drained
• 1   Hass avocado, peeled, 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   garlic clove
• 1 1/2 teaspoons  honey
• 1 teaspoon  curry powder
• 2 tablespoons  chopped mint
•   Freshly ground pepper
•   Grape tomatoes, cucumber slices and radishes , for serving

Description

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 Rosema

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