In a food processor combine the yogurt, parsley (I love basil and cilantro but use what you have access to), mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste. Refrigerate.
Serve as a dip or toss with salad greens.
Store in an airtight container in the fridge for up to 5 days.
