Combine the ingredients into the cup of a bullet style blender in the order they are listed and blend for 45-60 sections or until the dressing is creamy and emulsified. Refrigerate for 60 minutes before serving. The dressing will thicken as it sits in the refrigerator.
If you are using the Ninja Foodi Cold & Hot blender or a Food Processor, add all of the ingredients, except for the oil. Pulse several times to chop up the anchovies and garlic. With the blender or food processor running on low, slowly pour in the oil through the opening at the top. Once the oil has emulsified with the other ingredients and the dressing is creamy, it's done. Refrigerate for 60 minutes before using so it thickens up some.
If the dressing is too thick, add 1 teaspoon of water at a time and whisk to incorporate until the dressing is the consistency that you like.
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