Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until onion is translucent. Add minced garlic and sauté until fragrant. Season with salt and pepper and set aside.

Chop broccoli into florets. Blanch them in boiling water until tender. You can also cook it in the microwave: place broccoli florets in a microwave-safe container with a lid and ¼ of water. Put it in the microwave for 6 to 8 minutes.

Once broccoli is tender, roughly mince it with a knife. Aim for consistency for a more uniform dip texture. You can also use a food processor; you are aiming for a rice consistency - don't over blend.

Add cream cheese to the onion and garlic mix in the skillet and stir to combine.

Then add parmesan and mozzarella cheese and mix. (If the skillet has cooled too much, you may need to place it over medium heat to soften the cream cheese).

Finally, add the chopped broccoli and combine well.

Place the batter into a baking tray. Optional: add extra mozzarella cheese on top.

Bake for 20-25 minutes at 375 ℉ | 190℃ or until the edges are golden and cream cheese starts to bubble.

Serve warm with some fresh bread, crackers, or veggie sticks.