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Ingredients
  • 4 anchovy fillets packed in oil, rinsed
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • ¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
  • ¼ cup (60ml) lemon juice from 1 lemon
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons Worcestershire sauce
  • 8 ounces ( 225 g) plain, full-fat cream cheese, softened (see notes)
  • ¼ cup (60ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • ¼ cup freshly grated Parmesan cheese (1 ounce; 25 g)
  • Chopped parsley for garnish, if desired
  • Fresh cut vegetables, romaine lettuce wedges, chips, or crackers for serving
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