Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Remove from heat; cool slightly.
Place sour cream, avocado, green onions, lemon juice, hot pepper sauce and dressing mix in blender container; cover. Blend on low speed 1 minute. Gradually add gelatine mixture, blending well after each addition. Place in serving bowl; cover.
Refrigerate several hours or until set. Top with tomato and olives. Serve as a dip with fresh vegetable dippers.
Sprinkle with chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 29 (2-Tbsp.) servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.