5 (10") flour tortillas
1 (8 oz.) pkg. cream cheese, softened
8 oz. sour cream
1 c. grated cheddar cheese
1 (4 oz.) can diced green olives, drained
1 (4 oz.) can chopped black olives, drained
1/4 c. chopped onion
Garlic powder to taste
Seasoned salt to taste

Mix the cream cheese, sour cream, cheddar cheese and your choice of the rest of the ingredients and divide the filling and spread evenly over the tortillas. Roll up tortillas and cover tightly with plastic wrap. Refrigerate for several hours. To serve, slice into pieces 1/2" to 3/4" thick and add salsa for dipping.