3/4 c. mayonnaise
1/4 c. dairy sour cream
1 tsp. Dijon-style mustard
2 tsp. lemon juice
1 clove garlic minced
1/2 tsp. dried thyme, crushed
1 (2 oz.) can anchovy fillets, drain and chop

FRESH VEGETABLE DIPPERS:

Halved baby carrots
Mushrooms
Pea pods
Broccoli flowerets
Jicama strips

In a bowl, combine mayonnaise or salad dressing, sour cream, mustard, lemon juice, garlic, thyme, and 1/4 teaspoon pepper. Stir in chopped anchovy fillets. Cover; chill at least 1 hour. Serve with dippers. Makes 1 1/4 cups.