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]