Fire-Roasted Tomato Yogurt Dip

Ingredients

• 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

Directions

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.