Ingredients:

  • 1½ cups (360 g) plain Greek yogurt, 2% or full-fat
  • ½ cup (25 g) packed fresh herbs, finely chopped (equal parts dill, flat-leaf parsley, and chives)
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (15 ml) fresh lemon juice (from about ½ lemon)
  • 1 small clove garlic (about 3 g), finely grated
  • ½ tsp (3 g) fine sea salt, plus more to taste
  • ¼ tsp (0.6 g) freshly ground black pepper
  • 1 tbsp (4 g) finely snipped fresh chives, for garnish

Instructions:

  1. Rub the garlic clove over a microplane until it forms a soft, wet paste with no visible chunks. If you don't have a grater, mash it with a pinch of the salt using the flat side of a knife until smooth.
  2. Pull the leaves from the dill and parsley, discarding the thick stems. Chop the dill, parsley, and chives until no large pieces remain. If the herbs are wet, pat them dry with a paper towel.
  3. Spoon the yogurt into a medium mixing bowl. Add the garlic paste, lemon juice, olive oil, salt, and pepper. Stir with a spatula for about 30 seconds until smooth, glossy, and evenly pale green with no streaks of oil.
  4. Add about three-quarters of the chopped herbs and stir until evenly distributed. Reserve the remaining herbs for garnish. Taste the dip. If it seems flat, add a small pinch more salt. If the garlic tastes sharp, stir in an extra spoonful of yogurt.
  5. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, chill for 1 hour or longer.
  6. Stir the dip once more. Top with the reserved herbs and the chives. Drizzle with a little olive oil if desired. Serve chilled.