Directions

Remove tortillas from refrigerator; set aside. In a medium bowl, mix together cream cheese, sour cream, onions and seasoning mix. Spread 1 tortilla with a thin layer of cheese mixture; top with another tortilla. Repeat until stack is 4 tortillas high; top with fifth tortilla which is not spread with cheese. Wrap in plastic wrap. Make another stack with remaining tortillas. Refrigerate at least 1 hour or overnight. To serve, cut each stack into 16 thin wedges. Serve with salsa on the side for dipping. Makes 32 wedges.