1 (10 oz.) pkg. frozen chopped broccoli
1 env. dry beef flavored mushroom soup mix
1 clove of garlic, crushed
1 c. sour cream
1 tsp. Worcestershire sauce

Cook broccoli according to package directions. Drain, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Place cooked broccoli, broccoli liquid, and sour cream in blender. Cover and blend smooth, stopping to scrape down sides once or twice. Place broccoli mixture in saucepan; add soup mix, Worcestershire and garlic. Heat to boiling. Pour into fondue pot and place over fondue burner. Garnish with half slices of lemon and fresh parsley. Serve with assorted crackers. Makes 2 cups of dip.