In a large mixing bowl, whisk together the Greek yogurt and buttermilk until smooth and slightly runny, creating a creamy base.
Finely chop the fresh dill, parsley, and chives, then add them to the bowl, releasing their aromatic freshness into the mixture.
Mince the garlic clove very finely and stir it into the mixture to infuse the dip with a pungent, savory note.
Zest a teaspoon of lemon directly into the bowl, then squeeze in a tablespoon of fresh lemon juice, brightening the dip with zesty citrus aroma.
Add half a teaspoon of salt and a few cracks of black pepper, then stir everything together, tasting as you go for balanced seasoning.
Drizzle in the teaspoon of olive oil while whisking gently to emulsify and give the dip a silky, shiny finish.
If the dip feels too thick, stir in a splash more buttermilk or plain milk until it reaches a pourable, smooth consistency.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and deepen, filling your kitchen with fresh herbaceous aromas.
Before serving, give the dip a gentle stir, taste again, and adjust salt or lemon if needed to perfect the brightness and balance.
Serve in a small bowl, garnished with extra chopped herbs if desired, alongside fresh vegetable sticks, chips, or as a spread for sandwiches.
