Honeycup-Mustard Dip With Crudites

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).

4. 4

   Mix well, cover, and refrigerate for at least 24 hours.

5. 5

   To lightly cook vegetables, bring a pot of water to a boil.

6. 6

   Salt it lightly, and add the cut-up vegetables, cook until tender-crisp, about 5 minutes.

7. 7

   Drain and immediately immerse in a bowl of ice water for about 1 minute.

8. 8

   Drain again and pat dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.