How to Make It
Place mayonnaise, yogurt, garlic, anchovy fillets and oil, Parmesan, Worcestershire sauce, lemon juice and pepper in a food processor and pulse until very smooth. Transfer dip to a bowl and stir in parsley. Cover bowl and refrigerate for at least 2 hours (or up to overnight) to allow flavors to develop. Serve dip with assorted crudités.
Note: Nutritional analysis is for dip only.
Also appeared in: All You, December, 2013,Homemade for the Holidays SIP