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Appetizers

Creamy Mexican Mold

Creamy Mexican Mold recipe
photo by:kraft
Sour cream, tomato juice, salsa, olives, green onions, hot pepper sauce and unflavored gelatin are molded into a zesty appetizer spread.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
30 servings, 2 Tbsp. and 5 crackers each
Magazine Acquisition

what you need

2-1/4
cups  TACO BELL® Thick & Chunky Salsa
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3
cup  chopped pitted black olives
1/3
cup  sliced green onions
1
tsp.  hot pepper sauce
2
env.  KNOX Unflavored Gelatine
2/3
cup  tomato juice
 RITZ Crackers

Make It

MIX salsa, sour cream, olives, onions and hot pepper sauce in medium bowl; set aside.

SPRINKLE gelatine over tomato juice in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Add to salsa mixture; stir until well blended. Pour into 4-cup mold.

REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Serve with crackers.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Jazz It Up
Garnish with chopped cilantro just before serving.
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