Start making this dip one day before you plan to serve it, since the yogurt has to drain and thicken overnight. A piece of cheesecloth is needed for the first step of the recipe.
- 3 cups Brown Cow plain nonfat yogurt
- 1-1/2 tsp. olive oil
- 2 garlic cloves, minced
- 1-1/2 tsp. curry powder
- 3 cups broccoli florets
Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip. Makes 6 servings.