Fire-Roasted Tomato Yogurt Dip

Charred tomatoes add smokiness and sweetness to this decadent dip. Serve with flatbread or pita chips.

Yield: Makes 1 3/4 cups

Fire-Roasted Tomato Yogurt Dip


  • 1/2 tsp salt, divided
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cumin
  • 4 Roma tomatoes, quartered and seeded
  • 1 cup plain Greek yogurt
  • 1 tbsp finely chopped fresh chives
  • 1 clove garlic, finely chopped
  • 1 1/2 tsp chopped fresh dill or 1/2 tsp dried dill, crumbled


  1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
  2. Combine 1/4 tsp salt, chili powder, cayenne pepper and cumin in a small bowl. Season tomatoes with spice mixture.
  3. Place tomatoes, cut side down, on barbecue grid. Grill until browned, about 4 minutes per side. Remove from heat and set aside.
  4. When cool enough to handle, finely chop tomatoes and mash with a fork.
  5. Combine mashed tomatoes, yogurt, chives, garlic, dill and remaining 1/4 tsp salt in a medium bowl. Stir to combine. Refrigerate until serving. Serve with flatbread.
Nutritional analysis per 2 tbsp serving:


16 calories, 0.4 g fat, 1.8 g protein, 1.5 g carbohydrate, 0.2 g fibre, 91 mg sodium

*Ingredient not included in nutritional analysis.