In a medium bowl, whisk together 1 cup Greek yogurt and 1/2 cup mayonnaise until smooth. Stir in chopped parsley, chives, dill, grated garlic, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld (up to 4 hours).

Spicy Roasted Red Pepper Dip

Blend until smooth

Place the drained roasted red peppers (1 cup), 1/2 cup softened cream cheese, 1/4 cup sour cream, 1 tsp smoked paprika, 1 tsp hot sauce, 1/2 tsp salt and 1/4 tsp black pepper in a blender or food processor. Pulse until smooth and creamy. If mixture is too thick, add up to 1 tsp olive oil and blend briefly. Taste and adjust heat or salt. Transfer to a serving bowl and chill 15–30 minutes or serve immediately at room temperature.

Warm Cheesy Spinach-Artichoke Dip

Mix and bake

Preheat the oven to 375°F (190°C). In a bowl combine 1 cup squeezed-dry chopped spinach, 1/2 cup chopped artichoke hearts, 1/2 cup softened cream cheese, 1/4 cup sour cream, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, minced garlic, 1/4 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir until evenly combined. Spoon into a small oven-safe dish (approx. 1 to 1.5 quart). Top with a little extra mozzarella if desired. Bake for 18–22 minutes until bubbly and golden on top. Let cool 5 minutes before serving.

To Serve

Arrange the three dips in separate bowls on a serving board. Surround with crackers, pita chips, toasted baguette slices and fresh vegetable sticks. Provide small spoons or spreaders for each dip. The creamy herb dip is best chilled; the roasted pepper dip can be served chilled or at room temperature; the spinach-artichoke dip is best warm. Leftovers: refrigerate chilled dips up to 3 days; reheat the spinach-artichoke dip in a 350°F (175°C) oven until warmed through, about 10–12 minutes.