Preheat your oven to 400°F (200°C). Peel and wrap 4 garlic cloves in aluminum foil. Roast for 20-25 minutes until soft and fragrant, then let cool. Finely chop 1-2 chipotle peppers, adjusting for spiciness.

In a blender, combine 1 cup of sour cream and ½ cup of mayonnaise. Add cooled roasted garlic, chopped chipotle, 1 tablespoon lime juice, 1 teaspoon smoked paprika, 1 teaspoon cumin, and a pinch of salt. Blend on high for 30-60 seconds until smooth.

Taste the sauce and adjust flavors. If more heat is desired, add an extra chipotle pepper. To tone down the heat, mix in more sour cream and blend briefly.

If the sauce is too thick, drizzle in 1-2 tablespoons of olive oil or water while blending until you reach your preferred texture.

Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.