Wash fresh jalapenos under cold water and pat dry. Slice each in half lengthwise and scoop out the seeds and membranes to adjust heat level.

Finely mince the deseeded jalapenos by hand or pulse in a food processor, being careful not to create a paste.

Peel and mince two garlic cloves very finely to avoid large chunks in the dip.

In a medium mixing bowl, whisk together 1 cup sour cream and 1 cup mayonnaise until completely smooth with no streaks visible.

Fold in the minced jalapenos and garlic, stirring gently to distribute evenly throughout the mixture.

Stir in 2 tablespoons fresh lime juice and 1 tablespoon chopped cilantro until well combined.

Add 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon paprika. Whisk thoroughly until no spice clumps remain.

Taste the dip and adjust seasoning with extra salt, cayenne pepper, or lime juice as desired.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 15 minutes before serving to allow flavors to meld.