Roll the limes on the counter for about a minute each to loosen up the juices.
Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
Cut the limes through the middle (horizontal) and using a juicer, get all the juice out.
Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it’s time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
Store leftover lime crema in the original sour cream container and label it!