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    You are in: Home / Recipes / Honeycup-Mustard Dip With Crudités Recipe
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    Honeycup-Mustard Dip With Crudités

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Sandylee's Note:

    Found this recipe in a search for recipes containing Honeycup Mustard. I am posting it here for safe keeping and to share with my fellow Zaar chefs. At this time, I have not made this recipe, although it is in line to be made soon.

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    Units: US | Metric

    • 2 lbs assorted raw mixed vegetables (such as bell peppers, carrots, and celery and use some lightly cooked vegetables such as green beans)
    • 2 cups plain yogurt
    • 2/3 cup Honeycup mustard
    • 1/3 cup minced fresh dill
    • 1/2 teaspoon salt
    • pepper (optional)


    1. 1
      Line a fine-mesh sieve with cheesecloth and place over a bowl.
    2. 2
      Spoon the yogurt into the sieve and let it drain at room temperature, stirring it once or twice, for 2 hours.
    3. 3
      In a bowl, combine the drained yogurt, mustard, dill, salt, and pepper (if desired). Mix well, cover, and refrigerate for at least 24 hours.
    4. 4
      To lightly cook vegetables, bring a pot of water to a boil. Salt it lightly, and add the cut-up vegetables, cook until tender-crisp, about 5 minutes.
    5. 5
      Drain and immediately immerse in a bowl of ice water for about 1 minute. Drain again and pat dry.

    Ratings & Reviews:


    Nutritional Facts for Honeycup-Mustard Dip With Crudités

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 93.1
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 1.3 g
    Cholesterol 7.9 mg
    Sodium 342.8 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 3.4 g
    Sugars 5.6 g
    Protein 5.0 g

    The following items or measurements are not included:

    Honeycup mustard

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