Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.

Add blue cheese and pulse until mixed together, but still slightly chunky.

If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.

Pour into an airtight container and keep refrigerated until ready to serve.

Drain pickle juice from jar and lay pickle chips out on paper towels to dry.

Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.

Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.

In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.

Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.

Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).

Fry pickles about 1-3 minutes per side, until golden brown on both sides.

Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.

This allows the excess oil to drain, while still allowing the pickles to stay crisp.

Repeat with remaining pickles.

Serve with garlic blue cheese sauce.