1/4 c. chopped onion
1 tbsp. butter
1 (8 oz.) pkg. Philadelphia brand cream cheese, cubed
1 c. milk
1 chicken bouillon cube
3/4 c. boiling water
1 (10 oz.) pkg. frozen chopped broccoli, cooked & 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 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 nuts. Six 1/2 cup servings. Variation: Substitute 10 ounce package frozen chopped spinach, cooked, drained, for broccoli.