- 1/2 cup (120 grams) plain yogurt (I prefer whole milk yogurt but have used nonfat Greek as well; see recipe notes)
- 2/3 cup (138 grams) regular mayonnaise
- 1/2 cup firmly packed mix of fresh herbs (I love a combination of basil, parsley, and dill)
- 3 tablespoons fresh chopped chives (in a pinch substitute minced green onions)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground pepper to taste (I like to use about 1/4 teaspoon each but have omitted the salt for those who are watching their intake)
- Optional but recommended: 2-3 anchovy fillets