Honeycup-Mustard Dip With Crudites

• 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
• 23 cup Honeycup mustard
• 13 cup minced fresh dill
• 12 teaspoon salt
• pepper (optional)

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).
4. Mix well, cover, and refrigerate for at least 24 hours.
5. To lightly cook vegetables, bring a pot of water to a boil.
6. Salt it lightly, and add the cut-up vegetables, cook until tender-crisp, about 5 minutes.
7. Drain and immediately immerse in a bowl of ice water for about 1 minute.
8. Drain again and pat dry.

mixed vegetables, plain yogurt, mustard, dill, salt, pepper

Taken from www.food.com/recipe/honeycup-mustard-dip-with-crudit-s-214618 (may not work)