Preheat your oven to 400 degrees.

Drain the juice from the diced tomatoes. Pour the tomatoes into a baking dish. Stir in the chopped onion & the garlic cloves. Drizzle with the olive oil & season with salt & pepper. Bake, uncovered, for 25-30 minutes, or until the onions are slightly browned. I like my onions a little blackened, so I put mine on broil for the last 1-2 minutes of cooking to toast them up a little.

Let the tomato mixture cool slightly (about 15 minutes) - then transfer the mixture to a food processor or blender. Add in the mayo, Greek yogurt, lime juice, & fresh dill (or other fresh herbs). If you're a garlic lover, you can add in a couple extra cloves of garlic and/or garlic powder to taste as well. Puree the mixture until smooth.

Refrigerate until ready to use. This keeps in the fridge for 1 week in an airtight container.