IEO Onion Bowls With Artichoke Dip |
| Yield: 24 Servings |
| Ingredients | 24 jumbo Idaho-E. Oregon yellow onions 3 Qt. Prepared marinated artichoke hearts, drained and coarsely chopped 1-1/2 Qt. Mayonnaise or salad dressing 1/3 Cup Fresh lemon juice 1 tsp. Cayenne pepper 3 Cups Shredded parmesan cheese |
| Method | Prepare the Onions: Peel and cut off top 1 inch and bottom root from each onion. Cut and scoop out centers of onions, leaving about 1/2-inch thickness along sides and bottom of each onion. Reserve 4 C chopped onion centers. Steam onion on full power until softened but holding shape, about 5 minutes. Steam chopped onion centers 2-3 minutes.
Blend artichokes, mayonnaise, chopped onion, lemon juice, and cayenne pepper. Fill Onion Bowls with dip. Portion about 2/3-C dip into each onion, mounding slightly. Sprinkle each onion top with 2 T parmesan cheese, covering dip.
Bake at 400 degrees F 15 minutes or until cheese melts and browns slightly.
Individual Serving: Serve hot onions with fresh vegetable crudités and bread. | |