Honeycup-Mustard Dip With Crudités Recipe

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.