In a mixing bowl, use an electric mixer to beat 8 ounces of cream cheese until smooth and creamy. Gradually add 1/2 cup of sour cream and 1/2 cup of salsa, blending until well combined. Sprinkle in 1 tablespoon of taco seasoning and mix thoroughly.

Take a 10-inch flour tortilla and lay it flat on a cutting board. Spread approximately 1/4 cup of the cream cheese mixture evenly across the tortilla, leaving a 1-inch border.

Sprinkle a layer of shredded cheddar cheese or Mexican cheese mix over the cream cheese filling, aiming for about 1/2 cup.

Starting from the edge, carefully roll the tortilla tightly into a log shape. Ensure the seam is on the bottom to hold everything together.

Wrap the rolled tortilla in plastic wrap and place it in the refrigerator to chill for at least 30 minutes or overnight.

Unwrap the log and slice into 1/2-inch thick pinwheels. Arrange on a serving platter and serve with dips.