Honeycup-Mustard Dip With Crudités |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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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. 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.
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