Heat the Extra-Virgin Olive Oil (1 teaspoon) in a large skillet over a medium-high heat.
Add the Yellow Onion (1) and cook for 4-5 minutes or until translucent and tender.
Add the Broccoli Florets (6 cup) to the pan and continue to cook for another 4-5 minutes; remove from the heat and set aside.
Place the Condensed Broccoli Cheese Soup (10.5 fluid ounce), Cheddar Cheese (1 cup), 2% Reduced Fat Milk (1/2 cup), Sour Cream (1/2 cup), Worcestershire Sauce (1 tablespoon), Garlic Powder (1 teaspoon), and Dried Basil (1 teaspoon) into the base of the slow cooker and stir to combine well.
Transfer the cooked veggies to the crock pot and stir again to mix well.
Cook the dip on LOW for 2-3 hours or until the broccoli is tender and the cheese has all melted.
Season with Salt and Pepper (to taste). Set the slow cooker to warm until served. Garnish with Fresh Parsley (to taste) if desired and enjoy!