In a medium bowl, whisk together the yogurt, sour cream, buttermilk, Parmesan, lemon juice, hot sauce, salt, and pepper.
Fold in the fresh herbs with a rubber spatula.
Cover and refrigerate 30 minutes and up to 1 day before serving to let the flavors meld together.
Serve chilled with vegetable crudites and crackers arranged on a platter.
