1 lg. bunch fresh broccoli

MARINADE:

1/4 c. cider or wine 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 leaving 1 - 1 1/2 inch stems. Split the large ones to make them bite-size. Combine ingredients for marinade in a jar and shake well. Put cut broccoli in a medium size Baggie and pour marinade over broccoli. Seal or tie Baggie and refrigerate up to a day before serving. Mix ingredients for dip and refrigerate. Drain broccoli and serve with dip.