Place broccoli florets in a microwave safe dish and microwave on high power for 2 minutes, or until lightly cooked. Carefully remove to chopping board and lightly chop. Set broccoli aside, and dice shallot, chop bell pepper into ~1/8 inch pieces, and mince garlic.

Heat olive oil in a skillet over medium heat. Add shallot and garlic, and saute for 2 minutes, or until slightly softened. Add bell peppers and saute an additional 2 minutes, then add broccoli along with salt and pepper. Saute for 1 more minute, then turn off heat.

Stir the cornstarch into a small bowl with a 1/4 cup of a2 Milk®. Pour the remaining 3 cups of the a2 Milk® into a medium size saucepan, and heat on high until gently boiling. Turn down heat to medium, and stir in the cornstarch/milk mixture. Continue stirring constantly for about 5 minutes, or until mixture thickens. Stir in Parmesan cheese, and cook mixture, again stirring constantly, for an additional 2 minutes.

Add cooked vegetables to milk/cheese mixture, and stir well to combine. Place in serving dish and enjoy with additional chopped veggies, plus crackers, if desired, while queso dip is warm.