1 qt. sour cream
1 qt. mayonnaise
2 c. water
6 cloves garlic, finely chopped
2 tbsp. crushed oregano
2 sm. cans anchovies, chopped
2 oz. Worcestershire sauce
1 tbsp. crushed black pepper
2 tbsp. salt

Put the water, anchovies, pepper, salt, garlic, oregano and Worcestershire sauce in the blender and mix 3-4 minutes. Then in another bowl, mix together the blended ingredients with the sour cream and mayonnaise. Keeps 3-4 weeks in the refrigerator. Makes 2 1/2 quarts.