Makes about 1 cup
1 clove garlic
3 tablespoons Miracle Whip (or mayonnaise)
Juice of 1 lemon
3 anchovy filets
1/2 cup grated Parmesan cheese
2 teaspoons Worcestershire sauce
1/2 teaspoon of Dijon mustard (I used grainy)
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
salt (if needed, taste it first)
In a food processor (I used my Magic Bullet), pulse garlic until it's minced. Add all other ingredients and blend until creamy. If you have an opening in your food processor, you can go ahead and stream the olive oil in after the other ingredients are blended like the professionals would do, but honestly, I just put everything in and it turned out just as well. I suppose a blender would work too.
Serve over a salad or as a dip for pizza and wings.
Tip: Chances are you'll have extra anchoves. Store them in the fridge in an airtight container with the oil they come in. You can also buy anchovy paste. 1 tablespoon of paste should be good in this recipe.