1: In a large pot or fryer, heat the oil to 350° F.
2: Slice off the tops of the peppers and remove the seeds. Slice into rings all the way down the bell pepper.
3: In one bowl, season the buttermilk. In a second bowl, combine the flour and cornstarch and season.
4: Dip the peppers in the buttermilk, then the flour, and fry for about 3-5 minutes or until crispy.
5: Drain on a wire rack and repeat with all the peppers.
6: Serve with the dip. To make the dip, combine all ingredients and season well, then refrigerate until ready to serve.
