Whisk the greek yogurt and mayo together in a medium bowl unit smooth, creamy, and fully blended.
Add pressed garlic, Worcestershire sauce, lemon juice, and anchovy paste. Whisk again until all ingredients are fully blended.
Drizzle in olive oil, and sprinkle in parmesan cheese. Whisk to fully blend. Season with fine sea salt and freshly cracked black pepper to fit your taste.
Cover and refrigerate for at least an hour if possible, up to overnight to allow the flavors to meld and become more cohesive. Or serve immediately if necessary!
Notes
This dressing will keep in the refrigerator for about three or four days.