In a small bowl or glass jar, add the yogurt, mayonnaise, miso paste, and mustard.

Using a microplane, grate the garlic into the jar. You can also mince it very finely if you don’t have a microplane. You just want to avoid getting a big bite of garlic, it should be a background flavor.

Add the vinegar, chives, onion powder, parsley, dill, salt, and pepper.

Using a fork or whisk, whisk it together until very smooth and no chunks of miso remain.

Serve with salad, or cover and keep in the refrigerator for up to a week.