In a medium bowl, combine 8 ounces of cream cheese, ¼ cup of mayonnaise, 1 packet of ranch dressing mix, and 1 tablespoon of dill. Blend until smooth, about 2 minutes.

Fold in 1 cup of finely chopped vegetables and ½ cup of grated cheddar cheese. Stir gently until evenly distributed.

Lay out four corn tortillas. Spread the creamy vegetable mixture over each tortilla, leaving a small border.

Starting from one side, roll each tortilla tightly into a log shape.

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

Once chilled, unwrap and slice the rolls into 1 to 1.5-inch thick wheels. Arrange on a serving platter.