Categories: Pickles, Appetizers 
      Yield: 4 servings 
  
      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]