In a medium mixing bowl, add 2 cups sour cream, 1/2 cup mayonnaise, and 1/2 cup plain Greek yogurt. Whisk until smooth and homogenous, scraping bowl sides so there are no lumps.

Herbs & Flavorings

Prepare herbs and aromatics: finely chop 1/2 cup fresh dill (stems removed), thinly slice 2 tablespoons chives, finely chop 1 tablespoon parsley, mince 1 teaspoon garlic and 1 tablespoon shallot. Add all to the dairy base and stir to evenly distribute.

Acidity & Seasoning

Season the dip: add 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir thoroughly and taste, adjusting salt and pepper as needed.

Optional additions

If desired, stir in 1 teaspoon honey for slight sweetness or 1/4 teaspoon crushed red pepper flakes for heat. Mix until incorporated.

Rest & Serve

Cover the bowl tightly with plastic wrap and refrigerate for at least 45 minutes, preferably 2 hours, to allow flavors to meld. Before serving, give the dip a final stir and adjust seasoning if necessary (add a squeeze of lemon or a pinch of salt). Transfer to a serving bowl and garnish with a small sprinkle of chopped dill or chives if desired.