1 lb. bunch fresh broccoli

MARINADE:

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

DIP:

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

Cut flowerets from broccoli 1 to 1 1/2 inch stem. Split the large ones to make them bite size. Combine marinade ingredients in a jar and shake well. Put cut broccoli in a medium size Baggie and pour marinade over. Tie Baggie and refrigerate up to a day before serving. Mix ingredients for dip and refrigerate. Drain broccoli and serve with dip.