Begin by roasting 2 cloves of garlic in a skillet over medium heat for about 10 minutes until soft and fragrant.

Chop 2 chipotle peppers from the adobo sauce into smaller pieces for easier blending.

In a blender, combine the roasted garlic, chopped chipotle peppers, sour cream, mayonnaise, lime juice, smoked paprika, cumin, and salt. Blend on high for 30 to 60 seconds until smooth.

Taste your chipotle sauce and adjust heat or salt levels as desired.

If the sauce is too thick, add olive oil or a splash of water and blend briefly again.

Transfer the blended sauce into a glass jar or airtight container and refrigerate for at least 30 minutes.