1 bunch fresh broccoli (2 lbs.)
1 (3 oz.) pkg. cream cheese
1/2 c. plain yogurt
3 tbsp. milk
1/2 tsp. garlic salt
1/2 c. sliced pitted ripe olives
2 tomatoes, in wedges

Wash broccoli, separate and cut off tough parts. In large saucepan, cook broccoli, covered, in boiling salted water, 6 to 8 minutes, until crisp and tender. Drain well, cover and chill. In small mixer bowl, beat cream cheese until fluffy; beat in yogurt, milk, garlic salt. Fold in olives. Cover and chill until serving time. Arrange broccoli and tomato wedges on platter. Spoon dressing in middle.