Heat the jalapeño fused olive oil in a small saucepan for 3 minutes over medium-high heat. Meanwhile, add the shallots, thyme, sage, garlic powder, and salt to a medium bowl. Pour the bowl ingredients into hot oil and let it steep/infuse for 5 minutes.

Swirl the yogurt into a shallow serving bowl and sprinkle with a pinch of salt. Remove the sprigs and leaves of herbs from the oil. Drizzle the oil mixture over the yogurt, including the shallots.

Serve the dip with raw vegetable crudités, crackers, and/or bread. Enjoy!