Roast 3-4 cloves of garlic in a dry skillet over medium heat for about 5 minutes, stirring occasionally until golden and fragrant.

Roughly chop 2 chipotle peppers and set them aside.

In a blender, combine 1 cup of sour cream, ¼ cup of mayonnaise, the chopped chipotle peppers, 1 tbsp of adobo sauce, roasted garlic, juice from 1 lime, 1 tsp of smoked paprika, ½ tsp of cumin, and salt to taste.

Blend for 30-60 seconds until smooth and creamy.

Taste and adjust flavors according to your preference, adding more chipotle for spice or sour cream for creaminess.

Check consistency; add olive oil or cold water if too thick, and blend briefly.

Transfer to a glass jar, let chill in the refrigerator for at least 30 minutes.