Ingredients
- 4 anchovy fillets packed in oil, rinsed
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/4 cup (60ml) lemon juice from 1 lemon
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 8 ounces (225g) plain, full-fat cream cheese, softened (see notes)
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) sour cream
- 1/4 cup freshly grated Parmesan cheese (1 ounce; 25g)
- Chopped parsley for garnish, if desired
- Fresh cut vegetables, romaine lettuce wedges, chips, or crackers for serving
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