Prepare the Aromatics: On your cutting board, finely chop the fresh parsley and mint. Using a microplane or the finest side of a box grater, grate the garlic cloves into a smooth paste.
Combine Dry Ingredients: In the non-reactive mixing bowl, add the onion powder, fine sea salt, and freshly cracked black pepper. Briefly stir them together with a fork to ensure they are evenly distributed.
Create the Base: Add the Greek yogurt and fresh lemon juice to the bowl with the seasonings.
Whisk Until Smooth: Using a whisk, stir the mixture vigorously until the yogurt is completely smooth and uniform in texture, with no remaining lumps.
Fold in the Fresh Elements: Switch to a silicone spatula. Add the chopped parsley, chopped mint, and grated garlic to the yogurt base. Gently fold everything together until the herbs are evenly incorporated without overmixing.
Chill for Flavor Development: Cover the bowl tightly with a lid or plastic wrap. Refrigerate for a minimum of 5 hours, or preferably overnight (up to 12 hours). This resting period is essential for the flavors to meld and deepen.
Serve and Garnish: Before serving, give the chilled dip a final stir to re-incorporate any liquid. Transfer to a serving dish and lightly dust the top with a pinch of smoked paprika for color. Serve with assorted raw vegetables, pita bread, or whole-grain crackers.
