Honeycup-Mustard Dip With Crudités

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.

• Ready In: 2 hrs 20 mins
• Serves: 8-10

Ingredients

• 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)

Directions

1. Line a fine-mesh sieve with cheesecloth and place over a bowl.
2. Spoon the yogurt into the sieve and let it drain at room temperature, stirring it once or twice, for 2 hours.
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. 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. Drain and immediately immerse in a bowl of ice water for about 1 minute. Drain again and pat dry.