Directions:

1/2 cup Greek yogurt, whole milk or 2%
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
2 tsp. anchovy paste or 4 canned anchovies
1–2 garlic cloves, for more garlic taste use 2
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
Kosher salt and fresh black pepper

Blend garlic and anchovies first with lemon juice, Dijon, and Worcestershire. Then add everything else and pulse until smooth.