I like a buttery, mild extra-virgin olive oil, but a regular olive oil or one with a different flavor profile works too
sub with 1/2 teaspoon garlic powder 1 cup fresh parsley leaves 1/4 cup dill leaves 1/4 cup coarsley chopped chives or sub with scallions 2 tablespoons tarragon leaves optional 1/2 lemon juiced (about 2 tablespoons) 1/2 teaspoon kosher salt or to taste 1/4 teaspoon freshly ground black pepper or to taste 1 tablespoon olive oil see note 3 Instructions Add the Greek yogurt, anchovy fillets, garlic, parsley, dill, chives, tarragon, lemon juice, salt and pepper in the bowl of a food processor.1 cup plain Greek yogurt, 3 anchovy fillets, 1 medium clove garlic, 1 cup fresh parsley leaves, 1/4 cup dill leaves, 1/4 cup coarsley chopped chives, 1/2 lemon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons tarragon leaves Process until smooth, then add the olive oil through the feed tube and process once again until it has been incorporated
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