Source:

Martha Purdy

Serves/Makes:24

Ingredients

• 1 8 oz (224 grm). package cream cheese, softened
• 1/2 cup (125 ml) chunky mild salsa or chunky medium salsa
• 1/2 cup (125 ml) chopped green onions
• 1 garlic clove, minced
• 12 6-inch flour tortillas

Preparation

• Beat cream cheese until smooth.
• Add remaining ingredients except tortillas; mix well.
• Spread heaping 1 tbsp (15 ml) of cream cheese mixture on each tortilla, covering entire surface.
• Roll up tightly.
• Place seam side down in shallow dish or pan.
• Cover and refrigerate at least 2 hours.
• Cut each tortilla into 1-inch pieces (or serve whole).
• Hold together with toothpicks and an olive for color.

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