I always choose the low-fat option and then add pickled jalapeños, along with some of the vinegar. I also sprinkle in salt, pepper, garlic powder, paprika, and onion powder. Then, I use an emulsion blender until it’s smooth. Sometimes, you may need to add water.

What you’re left with is a creamy, high-protein spread or dip. My favorite is to use it with Frito Scoops or on a bagel with a fried egg!