Fire-Roasted Tomato Yogurt Dip | Blue Flame Kitchen

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