Preheat oven to 350 degrees.
Remove dough from tube and roll out onto clean, lightly floured surface. Using a 3-inch round cookie cutter, cut circles out of the dough. Roll scraps out with rolling pin and continue cutting circles until you have 12.
Place each circle in the base of a muffin tin and press down to form a small cup.
Bake for 7-8 minutes. Allow crusts to cool. Remove from muffin tins and set aside.
While the crust is cooling, combine sour cream, mayo, cream cheese, and Ranch mix together in a medium bowl.
In a separate bowl, combine all of the veggies except the tomatoes.
Spread ranch mixture onto each piece of crust. Then, spoon veggies into tins and press down into spread.
Top with diced tomatoes and shredded cheese.
Cover with plastic and let chill in refrigerator for at least 3 hours before serving.