Mince the garlic cloves finely and set aside. Remove the seeds from the jalapeño peppers (I prefer to keep a few seeds if you like more heat, but removing them keeps the dressing milder and creamier). Roughly chop the fresh cilantro and dill so they break down more easily in the food processor. Having everything prepped and ready ensures the food processor does its job efficiently without over-processing any single ingredient.

Add the Greek yogurt, olive oil, water, and lime juice to a food processor. Add the minced garlic, prepared jalapeños, cilantro, and dill from Step 1. Sprinkle in the onion powder, salt, and ground cumin. Blend on high speed for 30-60 seconds until the mixture reaches a smooth, creamy consistency with flecks of green herbs visible throughout. I find that 45 seconds typically gives the best texture—it's fully blended but the herbs still have some character rather than disappearing entirely.

Pour the dressing into a serving bowl and taste it. Adjust the seasoning as needed—add more lime juice for brightness, salt for depth, or cumin for warmth. If the dressing seems too thick, thin it slightly with a touch more water. For best flavor, let it sit for 10 minutes before serving so the spices and herbs fully meld together.