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Honeycup-Mustard Dip With Crudités

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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.”
2hrs 20mins

Ingredients Nutrition

  • 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). 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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