Gingered Broccoli Cheese

• 1 garlic clove, peeled and minced
• 1 small onion, peeled and minced
• 2 tablespoons freshly grated ginger
• 1 teaspoon olive oil
• 3 cups broccoli florets (stems can be peeled, blanched, sliced into sticks and served as crudites)
• 1 cup low-fat milk
• 1 cup yogurt cheese
• Salt and freshly ground pepper to taste

1. In a large nonstick skillet over low heat, soften the garlic, onion and 1 tablespoon of the ginger with the minced garlic and onion in the olive oil, about 5 minutes.
2. Set aside.
3. Place the broccoli, remaining ginger and low-fat milk in a saucepan over medium-low heat.
4. Cover and simmer until the broccoli is tender but not soft, about 5 minutes.
5. Add the ginger, garlic and onion mixture to the broccoli mixture and puree in a food processor or blender.
6. Add 1/2 cup of the yogurt cheese.
7. Puree until smooth.
8. Fold in the remaining yogurt cheese.
9. Season with salt and pepper to taste.
10. Chill and serve with crudites or crackers.

garlic, onion, ginger, olive oil, broccoli florets, lowfat milk, yogurt cheese, salt

Taken from cooking.nytimes.com/recipes/6924 (may not work)