Curried Tofu and Avocado Dip

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.