In a medium mixing bowl or jar, whisk together mayonnaise, sour cream, and grated Parmesan cheese until smooth and creamy.

Squeeze in the juice of one lemon, followed by Dijon mustard and Worcestershire sauce. Whisk until combined.

Finely mince the garlic and add it along with a pinch of salt and pepper. Whisk until fully integrated.

While whisking continuously, gradually drizzle in the olive oil to emulsify. Ensure a creamy texture.

Scrape down the sides of the bowl, taste the dressing, and adjust seasoning with salt and pepper if needed.

Cover and refrigerate for 15-30 minutes to allow flavors to meld.

Store any leftovers in an airtight container in the refrigerator for up to one week.