Ingredients
8 cups broccoli florets (from 1 large bunch broccoli)
1 cup low-fat plain Greek yogurt
2 tablespoons mayonnaise
1 1/2 teaspoons chopped fresh thyme leaves
1 garlic clove, finely grated
Coarse salt and ground pepper
Preparation
Set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 5 minutes. Let cool completely. Meanwhile, in a medium bowl, combine yogurt, mayonnaise, thyme, and garlic; season with salt and pepper. Serve with broccoli.
Ranch dip can be refrigerated, up to 2 days.
Spoon on top of baked potatoes. Use as a tangy sauce for pasta salad. Serve alongside baked breaded chicken or fish. Substitute for mayonnaise in tuna salad. Spread on turkey sandwiches.
