Fried Green Beans and Onions with Creamy Mushroom Dip

Make the Mushroom Dip: In a large skillet over medium heat, heat oil. Add shallot and garlic and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add mushrooms and cook, stirring, until golden and tender, 6 to 8 minutes. Let cool. Combine mushroom mixture, mayonnaise, sour cream, vinegar, chives, thyme, and sugar in a medium bowl and stir to combine. Season with salt and pepper. Chill until ready to serve. Make Fried Green Beans: Place 3/4 cup flour in a shallow baking dish. Whisk eggs in a separate shallow baking dish. Whisk cornmeal, onion powder, garlic powder, 2 teaspoons salt and remaining 3/4 cup flour in a third shallow dish. Working in batches, toss green beans and onions in flour, shaking off excess, then transfer to whisked eggs, tossing to coat and letting excess drip off. Dredge in cornmeal mixture and transfer to a parchment-lined baking sheet. Add enough oil to a large heavy-bottomed pot or cast-iron skillet to reach 1". Heat over medium until oil reaches 350 degrees F. Working in batches, being sure not to overcrowd the oil, fry green beans and onions, turning occasionally, until golden brown, 2 to 3 minutes per batch. Once fried, transfer to a wire rack set over a baking sheet and season with salt. Serve green beans and onions with mushroom dip.