Clean the cucumber leaving peel intact. Grate the cucumber whole, then ring in paper towels to remove any excess moisture. Set aside while you prepare the rest of the ingredients.
In a medium mixing bowl, use a hand mixer to whip together the cream cheese, yogurt and mayonnaise for 2 minutes until fluffy.
Add parsley, dill, minced garlic, lemon juice and seasonings. Whip together until fully combined. Add cucumber and shallot. Use a spatula and mix this together by hand.
Place into an airtight container and refrigerate until serving. Chill for at least 4 hours, preferably overnight.
Serve with veggies, pita crisps, pretzel crisps, or crostini.