1 mold, 3 cups you will need the following:

1 (1/4 oz.) env. unflavored gelatin
3/4 c. milk, divided
3 oz. cream cheese, softened
1 c. sour cream
1/2 c. grated Cheddar cheese
1/4 c. finely chopped red onion
1 4 oz.) can diced green chilies
1 (4 oz.) can chopped black olives (optional)
2 tbsp. chopped parsley
1 1/2 tbsp. lime juice
1 clove garlic, minced or pressed
2 tsp. ground cumin (optional)
1/2 tsp. salt

In a large bowl, sprinkle gelatin over 1/4 cup milk. Let stand 1 minute.

Scald remaining 1/2 cup milk. Stir into gelatin mixture, stirring until gelatin is completely dissolved. Beat in cream cheese until smooth. Stir in sour cream and remaining ingredients. Pour mixture into 3-cup mold. Chill 4 hours or until firm.

To unmold, dip bottom of mold in hot water for a few seconds. Invert onto platter.

This mold makes a good appetizer. Serve with plenty of tortilla chips, carrot and celery sticks, and radish roses for dipping.