• 2 Packages Of Cream Cheese, Softened
• 2 Tablespoons Mayonnaise
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Dried Dill
• 1 Red Bell Pepper, Diced Small
• 1 Carrot, Diced Small
• 2 Green Onions, Diced
• Salt & Pepper To Taste
Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.