1 to 2 teaspoon anchovy paste, or 1 to 2 anchovy fillets, drained
1 large clove garlic, cut up
2 tablespoon freshly ground Parmesan cheese
1/2 cup light mayo
1/4 cup plain nonfat yogurt
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
Freshly ground pepper to taste
In food processor or blender place all ingredients and process until smooth. Cover and refrigerate until ready to use.
Makes about 1-1/4 cups.