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In the bowl of a food processor, combine the chèvre, 4 tablespoons yogurt, lemon zest or preserved lemon, lemon juice, red pepper flakes, pepper, and sea salt. Blend until smooth. Taste, and sea salt and up to 2 tablespoons yogurt, as needed. Pulse in the parsley.
Spoon into a container with a tight fitting lid and refrigerate.
Allow dip to come to room temperature before serving.
To serve, spoon dip into a shallow bowl, swirl, and add minced herbs, chopped olives, an olive oil drizzle, black pepper, and flaky sea salt. Serve alongside the crackers, toasts, and sliced vegetables of your choice.
Dip can be made up to three days ahead. Allow dip to come to room temperature and add garnishes before serving.