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.