1 c Sour cream 1/4 c Prepared blue cheese dressin 1 ea 16-oz jar sliced dill pickle 1 x Oil for deep-frying 1/4 c Mayonnaise 2 tb Dijon-style mustard 3 c Seasoned bread crumbs Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping. From: Steve Herrick Source: [Bob Gaudet - owner of the Porthole Pub, Lynn, MA] Source: [Best Recipes - July/August 1991]
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