Gaudets Deep-Fried Pickles

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1 16-oz jar dill pickle; sliced
1/4 c blue cheese dressing; Prepared
Oil; for deep-frying
3 c Seasoned bread crumbs
1 c Sour cream
2 tb Dijon-style mustard
1/4 c Mayonnaise

Original recipe makes 4



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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