2 cups nonfat plain strained (Greek-style) yogurt

½ cup reduced-fat sour cream

¼ cup lemon juice (from 2 small lemons)

¼ cup water

2 tablespoons grated Parmesan cheese

1 tablespoon garlic powder

2½ teaspoons lower-sodium Worcestershire sauce

2 teaspoons Dijon mustard

¾ teaspoon ground pepper, plus more for garnish

¼ teaspoon salt

Lettuce spears, cucumbers, carrots, radishes, and/or whole-wheat crackers, for dipping (optional)

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In a medium bowl, whisk together the yogurt, sour cream, lemon juice, water, Parmesan, garlic powder, Worcestershire, Dijon mustard, pepper, and salt until smooth.
Taste and adjust seasonings if needed.
Garnish with extra pepper, if desired.
Serve with vegetables, lettuce spears, or whole-wheat crackers.