20 ounces fresh broccoli (about 5 cups or 2 crowns)

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

¼ cup sour cream

1 tablespoon ranch seasoning mix

Salt and pepper, to taste

¼ cup shredded cheddar jack cheese (or Monterey Jack cheese)

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Preheat oven to 350°F (175°C).
Steam or blanch broccoli until just tender (4-5 minutes), drain well.
In a large bowl, mix cream cheese, shredded cheddar, sour cream, ranch seasoning, salt, and pepper until smooth.
Stir in the cooked broccoli to coat evenly.
Transfer mixture to a greased baking dish and sprinkle cheddar jack cheese on top.
Bake 20-25 minutes until cheese is melted and bubbly.
Let cool slightly before serving.

For a crunchy topping, sprinkle breadcrumbs mixed with melted butter before baking.

Store leftovers in the fridge for up to 3 days.

Use fresh broccoli for best texture; frozen broccoli should be thawed and drained well.

Ranch seasoning can be substituted with garlic and onion powder or your favorite spice blend.