Creamy Parmesan Dip
from https://www.thekitchn.com/

This robust Parmesan dip has all the makings of a perfect Caesar dressing: pungent garlic paste, a dollop of mustard, a squeeze of lemon, and anchovy paste are all key. The resulting flavors are bold, and they just so happen to fit right alongside mild, sweet vegetables of spring. It’s a perfect match.

2 cups mayonnaise, store bought or homemade
1/2 cup grated Parmesan cheese
2 cloves garlic, smashed and rubbed into a paste
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste (optional)
Zest and juice from 1 lemon
Splash of Worcestershire sauce
Freshly ground black pepper, to taste
Crudités, for serving (see Recipe Notes)

Combine the all of the ingredients in a medium bowl and whisk until combined. Taste and adjust flavorings as desired. Refrigerate for at least 1 hour, or up to three days. Serve with assorted crudités.

RECIPE NOTES
The possibilities for a crudité platter are infinite, but here are a few of my favorites: green beans, asparagus, carrots, cherry tomatoes, snap peas, radishes, bell peppers, broccoli, new potatoes, croutons, bread sticks, and hard boiled eggs. Be sure to blanch the veggies to keep them crisp and bright!

Makes 2 heaping cups