PC® tomato sizzle dip

• ¼ cup PC® Canola & Olive Oil Blend
• ¼ cup capers, drained and patted dry
• 2 tbsp PC® Organics Pure Honey
• ¾ tsp salt, plus more to taste, divided
• ¼ tsp black pepper, divided
• 1 pkg PC® Mixiany Cherry Tomatoes on the Vine
• 1 spring PC® Rosemary (optional)
• 1 cup PC® Plain 2% Greek Yogurt
• 1 tbsp each chopped PC® Chives and fresh parsley, plus more for garnish
• 1 tsp grated lemon zest, plus juice to taste

Step 1

Preheat oven to 425°F. Heat oil in small skillet over medium; cook capers, swirling often, until bursting, 5 min. Using slotted spoon, transfer capers to paper towel-lined plate, reserving cooking oil.

Step 2

Stir together 2 tbsp reserved oil, the honey, ½ tsp salt, and pinch pepper. Place tomatoes (leaving on vine) and rosemary on baking sheet; drizzle with oil mixture. Bake in top third of oven until blistered, 15 min. Switch oven to broil; cook until charred, 2 to 4 min.

Step 3

Meanwhile, stir together yogurt, herbs, lemon zest, ¼ tsp salt, and pinch pepper; spread on serving plate. Top with tomatoes and juices; sprinkle with capers. Top with more herbs, lemon juice, and salt.