1/4 c. chopped onion
1 tbsp. butter
1 (8 oz.) pkg. cream cheese, cubed
1 c. milk
1 chicken bouillon cube
3/4 c. boiling water
1 (10 oz.) pkg. frozen, chopped broccoli, cooked and drained
1/2 tsp. lemon juice
1/2 tsp. salt
Dash of pepper
Slivered almonds, toasted

Saute onion in butter. Add cream cheese and milk; stir over low heat until cream cheese is melted. Dissolve bouillon in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, and seasonings; heat thoroughly. Top each serving with the almonds. Makes 6 (1/2 cup) servings.