Finely chop the herbs. Fresh herbs are best, and experiment with them to find your favorites. I used rosemary, chives and parsley. You may chop by hand or run rough chopped herbs through a small food processor.

Combine sour cream, mayo, mustard and lemon juice. Mixing in the same food processor with the herbs works well, as does a whisk or inversion blender.

When the thicker ingredients are well mixed with the herbs, stream in the buttermilk until the desired consistency is reached. This could be while the food processor is running or continue whisking while adding the buttermilk if doing by hand.

Add salt and pepper to taste.

Store in a covered container in the refrigerator for up to one week.