Caesar Dip With Crudités

• 1 cup mayonnaise
• 1/2 cup fat-free Greek yogurt
• 2 small cloves garlic, finely chopped
• 3 to 4 tinned anchovy fillets, plus 1 tsp. oil from tin
• 1/2 cup freshly grated Parmesan
• 2 teaspoons Worcestershire sauce
• 3 tablespoons lemon juice
• 1/4 teaspoon pepper
• 1/4 cup finely chopped fresh parsley
• Assorted crudites

1. 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 crudites.
2. Note: Nutritional analysis is for dip only.

mayonnaise, yogurt, garlic, anchovy, freshly grated parmesan, worcestershire sauce, lemon juice, pepper, fresh parsley, cruditues

Taken from www.myrecipes.com/recipe/caesar-dip-crudites (may not work)