Drain and chop the jalapenos into small 1/8" or less pieces. (I recommend that you wear gloves while handling the jalapenos.)

Chop the Cherry tomatoes in half. Save any juices that squish out, you can add that to the dip.

Pour the raspberry vinaigrette into a small mixing bowl and add the chopped jalapenos, tomatoes and red pepper flakes.

Stir and DIP AWAY!