Yield: 4 servings

2 anchovy fillets
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 1/2 cups mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill.

Makes about 1 3/4 cups of dip.

SUGGESTED DIPPERS: Seafood, deli roast beef or turkey, radishes, broccoli, cauliflower, snow peas

Per Serving: 613 Cal (96% from Fat, 2% from Protein, 2% from Carb); 3 g Protein; 67 g Tot Fat; 3 g Carb; 0 g Fiber; 64 mg Calcium; 1 mg Iron; 627 mg Sodium; 53 mg Cholesterol

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