Ingredients
4 ounces cream cheese, softened2 tablespoons sour cream1 teaspoon dill weed1 garlic clove, minced2 tablespoons butter, softened6 flour tortillas (8 inches)4 ounces smoked salmon, diced2 cups shredded Swiss or cheddar cheese
Preparation
In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up.
Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.
