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1 (1 lb.) pkg. frozen broccoli spears
1 Tbsp. vegetable oil
1 medium yellow or red bell pepper, cut into thin strips
1 cup ranch salad dressing
1 Tbsp chopped fresh dill or
1 tsp. dried dill weed
1 tsp. prepared horseradish
1 tsp. honey
1/4 tsp. garlic powder
Shredded fresh Parmesan cheese, if desired
Fresh dill sprigs, if desired
Cook broccoli as directed on package. Drain; keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add bell pepper; cook and stir 5 minutes or until bell pepper is crisp-tender. Drain; cover to keep warm.In small saucepan, combine salad dressing, dill, horseradish, honey and garlic powder; mix well. Cook over medium heat for 2 minutes or until thoroughly heated, stirring constantly. DO NOT BOIL.To serve, arrange broccoli spears on serving platter. Top with bell pepper. Spoon sauce over top. Garnish with cheese and dill sprigs. 6 servings.