Instructions: Mix salsa, sour cream, olives, green onions and hot pepper sauce in medium bowl; set aside.

Sprinkle gelatine over tomato juice in small saucepan; let stand 1 minute. Stir gelatine on low heat until completely dissolved, about 3 minutes. Stir gelatine mixture into salsa mixture. Pour into 4-cup mold.

Refrigerate 4 hours or until firm. Unmold onto serving dish. Refrigerate until ready to serve. Serve with baked tortilla chips or assorted cut-up vegetables, if desired.

How to Unmold: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

This recipe yields 3 3/4 cups spread or 30 (2-tablespoon) servings.

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