Rinse and dry the parsley and chives. Chop the parsley finely and trim and thinly slice or chop enough chives to equal 3 tablespoons (about 10 chives).

Cut the jalapeño in half, remove the seeds (and membranes if you want less heat), and roughly chop.

Measure your dill and garlic choice: use 1/2 teaspoon dried dill weed or 1 teaspoon chopped fresh dill, and use 1/2 teaspoon garlic powder or 1 clove garlic (minced).

Add 3/4 cup plain Greek yogurt and 3/4 cup light sour cream to a food processor. Add the chopped parsley, chopped chives, chopped jalapeño, the chosen dill, the chosen garlic, and salt and pepper to taste.

Process or pulse until the jalapeño, parsley, and chives are broken down into small bits and the mixture reaches your desired consistency. Stop and scrape down the sides with a spatula as needed.

Taste the dip and add more salt and pepper if desired; pulse briefly to combine any additions.

Transfer the dip to a bowl, cover, and chill in the refrigerator for at least 2 hours to let the flavors meld.

Stir the dip before serving. Serve with your favorite snacks (veggies, chips, taquitos, etc.).