Onion Bowls with Artichoke Dip (96 servings)
Source: Idaho-E. Oregon Onions
Yield: 24 servings; one bowl serves up to 4

24 jumbo Idaho-E. Oregon yellow onions

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 cups chopped onion centers. Steam onion on full power until softened but holding shape, about 5 minutes. Steam chopped onion centers 2-3 minutes.

4 lb 8 oz (3 quart) prepared marinated artichoke hearts, drained and coarsely chopped
48 oz (1 1/2 quart) mayonnaise or salad dressing
5 oz (1/3 cup) fresh lemon juice
1 teaspoon cayenne pepper
12 oz (3 cups) shredded parmesan cheese

Blend artichokes, mayonnaise, chopped onion, lemon juice, and cayenne pepper. Fill Onion Bowls with dip. Portion about 2/3 cup dip into each onion, mounding slightly. Sprinkle each onion top with 2 tablespoons 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.