Curried Tofu-and-Avocado Dip with Rosemary Pita Chips Recipe

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Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
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  1. Preheat the oven to 325°. 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. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes. Let cool.
  2. 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. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.48 Kcal (869 kJ)
Calories from fat 72.13 Kcal
% Daily Value*
Total Fat 8.01g 12%
Cholesterol 4.12mg 1%
Sodium 229.96mg 10%
Potassium 150.78mg 3%
Total Carbs 27.37g 9%
Sugars 2.28g 9%
Dietary Fiber 3.64g 15%
Protein 8.78g 18%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 8%
Iron 31.4mg 174%
Calcium 175.2mg 18%
Amount Per 100 g
Calories 182.21 Kcal (763 kJ)
Calories from fat 63.34 Kcal
% Daily Value*
Total Fat 7.04g 12%
Cholesterol 3.62mg 1%
Sodium 201.95mg 10%
Potassium 132.41mg 3%
Total Carbs 24.03g 9%
Sugars 2.01g 9%
Dietary Fiber 3.2g 15%
Protein 7.71g 18%
Vitamin C 3mg 6%
Vitamin A 0.2mg 8%
Iron 27.5mg 174%
Calcium 153.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 6

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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