2 bunches fresh broccoli
3 tbsp. butter
1/4 cup minced onion
3 tbsp. all-purpose flour
2 tsp. instant chicken bouillon
1 1/2 cups milk
4 oz. whipped cream cheese
1 tsp. dill weed
1/2 cup plain or Greek yogurt

Wash broccoli and cut into flowerettes. Cook until crunchy tender, drain. Put into 2-quart casserole dish.

Melt butter and sauté onion until golden. Blend in flour and bouillon, cool for 1 minute. Remove from heat and stir in milk. Heat and cook until thickened, stirring often.

Stir in cream cheese and blend in yogurt and dill. Pour over broccoli and heat through.

Submitted by: Gerry Gamble