In a medium bowl, beat cream cheese until smooth and creamy. Blend in sour cream, chives, parsley, dill, garlic powder, salt, and black pepper. Fold in red bell pepper and green onions.

Lay a tortilla flat and spread an even layer of the filling, leaving a ½-inch border. Avoid overfilling.

Starting from the edge with the filling, roll the tortilla tightly towards the bare edge. Wrap in plastic wrap and refrigerate for at least 2 hours.

After chilling, unwrap and slice the pinwheel into even rounds. Arrange on a platter and serve with dipping sauce.