Onion Bowls With Artichoke Dip
24 jumbo 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
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.
Serve hot onions with fresh vegetable crudités and bread.
24 jumbo 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
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.
Serve hot onions with fresh vegetable crudités and bread.