On a cutting board, smash the minced garlic into the kosher salt until a paste forms. Add to a medium bowl.
In the same medium bowl combine mayo, Greek yogurt, sour cream, fresh herbs, cucumber, Worcestershire, vinegar, paprika, seasoned salt, and black pepper. Stir until well combined. Whisk in the buttermilk. If you like a thinner dressing, add more buttermilk and re-season to taste. Add a dash of hot sauce if desired.
Serve over salad, as a dip for veggies or chips, or spread on a sandwich or wrap. Store in the fridge for up to a week.
For the cucumber, peel and slice in half length wise. Scoop out the seeds to form a boat. Use a cheese grater to shred the cucumber. Squeeze the liquid out by putting the shredded cucumber in paper towels.