Knox Unflavoured Gelatine

GUACAMOLE DIP
Prep: Chill:	15 mins 3 hrs		Sprinkle gelatine over cold water in a small bowl; let stand 1 minute. Add boiling water and stir until gelatine is completely dissolved, about 2 minutes. Peel and pit avocados. Mash avocados in a medium bowl; immediately stir in lime juice. Add garlic powder, chili powder, salt and hot pepper sauce. Stir gelatine mixture into avocados with a wire whisk. Mix in tomato and onion. Spoon into a 2-cup (500 mL) mould. Refrigerate until set, about 3 hours. Unmould and garnish with lime slices and cilantro.
This Mexican favourite looks great unmoulded onto a plate or made in a shallow serving bowl. Either way it's easy to scoop up with nacho chips or crackers.
1 1/2 cup 1/2 cup 2 3 tbsp 1/2 tsp 1/4 tsp 1 1 tbsp	pouch Knox^� Unflavoured Gelatine cold water boiling water medium avocados lime or lemon juice each: garlic powder, chili powder, salt hot pepper sauce medium tomato, finely diced chopped onion Lime slices & cilantro, for garnish	1 125 mL 125 mL 2 45 mL 2 mL 1 mL 1 5 mL
Makes 2 cups (500 mL).
TIP: A ripe avocado will be soft to the touch. Add lime juice immediately to mashed avocados to prevent discolouration. The spices can be increased if you are a real hot food lover!