Yield: 6 servings
Measure | Ingredient |
---|---|
1 medium | Sweet onion, chopped |
2 tablespoons | Butter or margarine |
2 packs | (8 ounces each) cream cheese, cubed |
2 cups | Milk |
2 \N | Chicken bullion cubes |
1½ cup | Boiling water |
1 pack | Frozen chopped broccoli (10 ounces) cooked and drained |
1 teaspoon | Lemon juice |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly.
Source: Rock Springs Sweet Onion Festival Cook Book 1992