2 bunches fresh broccoli
3 tbsp butter
1/4 c minced onion
3 tbsp flour
2 tsp instant chicken boullion
1 1/2 c milk
4 oz whipped cream cheese
1 tsp dill weed
1/2 c plain yogurt

Wash broccoli and cut into flowerettes. Cook until crunchy tender, drain. Put into 2 qt casserole dish. Melt butter and sauté onion until golden. Blend in flour and boullion, 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.