1 envelope unflavored gelatin
1/4 cup cold water
1 cup mashed avocado (2
to 3 avocados)
1 tablespoon lemon juice
1 (0.6-oz.) pkg. dry Italian salad dressing mix
1 pint dairy cour cream
3 tablespoons chopped parsley
Dash Tabasco sauce
2 or 3 drops green food coloring, if desired
rounds or crackers
Assorted garnishes such as cooked baby shrimp,
chopped green onions, chopped cucumbers,
ripe olives, red or black caviar,
chopped tomatoes or Tomato Rose.
Oil a 9-1/2-inch porcelain quiche dish, glass pie dish or a flan tin with indented
In a small saucepan, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Cook over medium heat until
mixture just comes to a boil and gelatin is dissolved. In a large bowl or food processor fitted with the metal blade, blend
avocado, lemon juice, salad dressing mix, sour cream, parsley and Tabasco sauce. Add dissolved gelatin. Mix thoroughly. Stir
in 2 or 3 drops of green food coloring, if desired. Pour mixture into prepared mold. Cover with plastic wrap. Refrigerate
until firm. May be refrigerated up to 2 days. Do not freeze.
If using a quiche dish or pie dish, it is not necessary
to unmold spread. If using a flan tin, unmold before serving. Run the tip of a table knife around the edges, dip bottom of
mold in warm water and invert onto platter. Decorate with 4 or 5 suggested garnishes. Serve with bread rounds or crackers.