In a food processor, add ½ cup of mayonnaise and ½ cup of plain yogurt. Pulse on high for about 30 seconds until fully mixed and smooth.

Add 3 minced cloves of fresh garlic and the juice of ½ lemon. Blend for another 30 seconds until creamy.

Incorporate ¼ cup of fresh parsley and pulse for about 20 seconds until finely chopped.

With the processor running, slowly add 1 tablespoon of olive oil, blending until fully integrated.

Taste and add salt and pepper to your liking, then blend again for about 10 seconds to combine.

Transfer the sauce to an airtight container and chill in the refrigerator for at least 1 hour before serving.

Once chilled, stir the sauce and serve cold with fresh vegetables, grilled meats, or as a spread for sandwiches.