Place the Greek yogurt in a mixing bowl, smoothing it out with a spoon or whisk to ensure a creamy base.
Finely mince the garlic, then add it to the yogurt. Smell the sharp aroma as it begins to meld into the creamy base.
Using a citrus juicer, extract about a tablespoon of fresh lemon juice and stir it into the yogurt mixture. Watch as the color brightens and the scent lifts.
Drizzle in the olive oil, stirring continuously to create a smooth, silky texture that coats the spoon nicely.
Chop your fresh herbs finely and fold them into the dip. The mixture should immediately take on a vibrant, flecked appearance with bright green bits.
Season with salt and freshly ground black pepper, tasting as you go to balance the flavors to your liking.
If desired, stir in finely chopped cucumber or scallions for extra crunch and freshness, folding them gently into the mixture.
Mix everything thoroughly until the dip is smooth, creamy, and evenly flecked with herbs and citrus.
Let the dip rest at room temperature for 15 minutes or cover and refrigerate for up to 2 hours to allow flavors to meld and intensify.
Before serving, give the dip a gentle stir, then transfer to a serving bowl. Garnish with a few extra herbs or a drizzle of olive oil if desired.
