1 lg. bunch fresh broccoli

MARINADE:

1/4 c. cider vinegar
3/4 c. salad oil
2 cloves garlic, split
1 tsp. sugar
2 tsp. dill

DIP:

2 c. mayonnaise
1 1/2 tbsp. curry
1 tbsp. ketchup
1/4 tsp. Worcestershire sauce

Cut flowerettes from broccoli with 1 to 1 1/2 inch stems. Combine marinade ingredients in a jar and shake well. Put broccoli in medium size baggie and pour over marinade. Tie baggie and refrigerate. Mix ingredients for dip and refrigerate. Drain broccoli and serve with dip.