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Prep Time: 5 MINUTES Total Time: 5 minutes Yield: 3/4 cup 1x Category: dressing, Salad Method: NO COOK Cuisine: American Ingredients 2 cloves garlic, finely minced 3 anchovy fillets (or 1 teaspoon anchovy paste) 1 large egg yolk 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce cup olive oil cup freshly grated Parmesan cheese teaspoon black pepper salt to taste Instructions Finely mince the garlic and anchovy fillets together until they form a paste

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More about Adam Lippes Adam Lippes refined his craft as the creative director at Oscar de la Renta from 1996 to 2003, before launching Adam Plus Eve loungewear, which grew into a successful contemporary label and was later acquired by Kellwood

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Serve the dip alongside, drizzled with olive oil and sprinkled with dill

These mid-thigh shorts offer a whisper-soft and seamless design that smooths your upper legs while lifting your booty