If your dried peppers are large, grind them up in a small food processor until they’re smaller. Then blend the rest of the ingredients together. Add 3 tablespoons powder to 1 cup sour cream. Allow to sit for a couple of hours or overnight. Adjust salt to your preference. You can also use 1 cup buttermilk powder rather than ½ cup cream cheese powder and ½ cup buttermilk powder. Add a dash of lemon juice if it needs a little zip.