3 cups broccoli florets, cut into 1 1/2 inch pieces
3 scallions, cut into 1/2 inch pieces
1 small garlic clove
2 cups sharp cheddar cheese, room temperature, cut into 3/4 inch cubes
4 oz cream cheese
1 cup yogurt
1/4 tsp freshly ground black pepper
In boiling water, dip broccoli for 1 minute. Immediately drain and rinse under cold water. Pat dry. Transfer 1/3 of broccoli to container and refrigerate until ready to serve. Transfer remaining broccoli, scallions and garlic to food processor and pulse for about 5 seconds, until uniformly chopped. Transfer to medium bowl.
In same processor, combine cheddar and cream cheese, process until smooth, about 3 minutes. Return broccoli mixure to processor, add yogurt and pepper. Pulse until blended. Refrigerate until ready to serve.
Serve with reserved broccoli florets, breadsticks, pretzels, or on baked potatoes.