In a medium mixing bowl, combine 8 ounces of cream cheese, ¼ cup of mayonnaise, 1 tablespoon of ranch dressing mix, and 1 teaspoon of dried dill. Mix until smooth and creamy, about 2-3 minutes.

Finely chop your choice of vegetables and fold them into the creamy mixture. Stir in ½ cup of grated cheddar cheese.

Take a corn tortilla and spread about ¼ of the veggie filling evenly over it, leaving a small border.

Starting from one side, gently roll the tortilla over the filling tightly, tucking in the filling at the edges.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour.

Once chilled, unwrap the pinwheels and slice them into 1 to 1.5-inch thick pieces.