1. Remove cream cheese from refrigerator and let soften at room temperature for 1 hour. Meanwhile, prep all ingredients: mince garlic to a paste, dice roasted red peppers, and finely chop all fresh herbs.

2. In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed for 30 seconds until fluffy.

3. Add sour cream, mayonnaise, and lemon juice to the cream cheese. Beat for 1 minute until completely smooth and airy, scraping down sides of bowl.

4. Add smoked paprika, cayenne pepper, ground cumin, hot sauce, crushed red pepper flakes, salt, and black pepper. Mix thoroughly in one direction until spices are evenly distributed. Taste and adjust heat level if needed.

5. Using a spatula, gently fold in green onions, fresh herbs, minced jalapeños, and diced roasted red peppers. Don’t overmix—you want visible flecks of color throughout.

6. Transfer the spread to a serving bowl and smooth the top with a spatula. Cover with plastic wrap pressed directly onto the surface.

7. Refrigerate for at least 2 hours, but preferably overnight, to allow flavors to meld.

8. Remove from refrigerator 15 minutes before serving. Stir gently, transfer to serving dish, and garnish with olive oil drizzle, fresh herbs, and smoked paprika.

9. Serve with crackers, vegetables, pita chips, or toasted baguette slices.