Place 1/2 cup light mayonnaise, 1/3 cup 1% milk, 1/4 cup lemon juice, 2 tablespoons finely shredded Parmesan cheese, 4 teaspoons Worcestershire sauce, 2 to 4 anchovy filets, 4 large cloves peeled garlic and 1/4 teaspoon salt in a blender container. Cover and blend until smooth. If desired, stir in 1 to 2 tablespoons milk to make of desired consistency. Season to taste with freshly ground black pepper. Store, covered, in refrigerator for up to 3 days. Makes about 2/3 cup.
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