1 c sour cream
1/4 c blue cheese dressing
1 (16 oz.) jar sliced dill pickles
Oil for deep-frying
1/4 c mayonnaise
2 tbs 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.
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