1 1/2teaspoonschili powderstart with 3/4 teaspoon if you aren't a fan of too much heat
1/2teaspoondried dill weed
1/8teaspooncrushed red pepper flakes
1/2 - 3/4teaspoonkosher saltadjust to taste
1/2teaspoonfinely cracked pepperadjust to taste
freshly squeezed lemon juicelime works too, approximately 1-3 teaspoons, adjust to taste
Whisk together the mayonnaise and sour cream until smooth. Add the spices and whisk to combine thoroughly. Add the lemon juice, taste and adjust as needed. Chill until ready to serve. The heat will increase a little bit overnight, so keep that in mind if you are making this ahead of time. Enjoy!
* SHORTCUT TIP: If you have ranch dip in the refrigerator and you have taco seasoning in the pantry, you can stir together 1 cup of the ranch dip with 1-2 tablespoons of the Mexican spices. Adjust the heat according to taste!