1 pouch unflavoured gelatine
1/2 cup cold water
1/2 cup boiling water
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 dashes hot pepper sauce
2 medium avocados, mashed
1 tablespoon chopped onion
1 medium tomato, finely diced
Preparation Instructions:
Sprinkle gelatine over cold water in medium bowl; allow to stand until gelatine is moistened. Add boiling water; stir constantly until gelatine is completely dissolved. Stir in lemon juice, salt, garlic powder and hot pepper sauce. With wire whisk or rotary beater, blend gelatine mixture with avocados. Stir in onion and tomato; turn into 2 cup mold. Chill until set; unmould. Corn chips, or an assortment of crackers, are great with this tangy dip. Makes 6 servings.