Roast garlic in a dry skillet over medium heat for 5 minutes until golden and soft, if a milder flavor is preferred. Roughly chop the chipotle peppers for easier blending.

In a blender or food processor, combine sour cream, mayonnaise, chopped chipotles, adobo sauce, garlic, lime juice, smoked paprika, cumin, and salt. Blend 30–60 seconds until smooth.

Taste and adjust, adding more chipotle or adobo for heat, more sour cream to mellow, or adjusting lime and salt as needed.

If the sauce is too thick, add a teaspoon of olive oil or water and blend briefly to loosen.

Transfer to a jar or airtight container and refrigerate at least 30 minutes to let flavors meld.