You’ve probably had a dip like this made with artichokes.  This one uses Broccoli, and is easier and quicker to make.  I’m not going to claim this is a “healthy” recipe but you can substitute soft tofu for the cream cheese if you like.

Heat the oven to 375.

Butter or oil a 9 inch square baking dish or similar.

Cut the florets off 1 lb. of broccoli and cut or break into small pieces.  Trim the tough base of the stems, then peel and chop into similar sized pieces.

Clean and dice 1 Leek to make 1 C.

Peel and mince 2 cloves of garlic.

In a large bowl, combine 8 oz. cream cheese, 1/2 C. shredded cheddar cheese, 1/4 C. each grated Parmesan cheese and skim milk, and 1/2 C. sour cream or plain yogurt.  Sprinkle with 1/2 t. salt and a generous amount of black pepper.

Add the broccoli, leeks and garlic and mix well.

Use a spatula to combine all the ingredients, then spread evenly in the baking dish.  Sprinkle with 1/4 C. toasted Panko or other breadcrumbs as well as another 1/4 C. grated cheddar cheese.

Bake until bubbly and lightly browned, about 25 minutes.