Caesar Dip - Parm and Anchovies

Yields 1 ½ cups
 
1 cup Blue Plate Mayonnaise                                 
½ cup sour cream                                                   
½ ounce grated Parmesan (1/2 cup)                   
1 tablespoon juice from 1 lemon                            
1 tablespoon fresh parsley leaves
2 medium garlic cloves, pressed or minced
2 anchovy fillets, minced to paste (1 tsp)
1/8 teaspoon black pepper
 

Combine all ingredients in medium bowl til smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap and refrigerate til flavors are blended, at least 1 hour. Serve cold with salad or on crackers. (Can be refrigerated in airtight container for up to 2 days)