Curried Tofu-And-Avocado Dip With Rosemary Pita Chips

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4 wholes wheat pitas, split

2 tablespoons extra-virgin olive oil

1 tablespoon chopped rosemary


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 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

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