I think that my favorite part of working on my website is getting to try out all sorts of new products and coming up with recipes using them. I love recipe development, there’s nothing that inspires me more than coming up with a new recipe for you guys using products that you can readily buy yourselves from the store shelves.
This time around, I am working with Breton, trying out their new line of gluten free Breton Bean crackers and Breton Popped! Beans cracker chips. There are quite a few of you readers that ask me for gluten free recipes on a regular basis, so I knew that this was an important one. I needed to make this dip healthier, but still delicious and most definitely gluten free so that all of you looking for a delicious gluten free recipe can enjoy it!
So let’s get into the details of the new crackers before I get to the recipe. They are most definitely gluten free, certified by the Canadian Celiac Association. There are two new flavors in each type, Breton Bean Crackers come in Breton White Bean with Salt & Pepper and Breton Black Bean with Onion & Garlic and they boast 3g fibre and 2g protein per serving
Breton Popped! Beans cracker chips come in Breton Popped! Beans Sea Salt & Pepper and Breton Popped! Beans Sweet Chili Cheddar. Made from a blend of chickpeas and red beans, these have 2g fibre and 2g protein per serving.
Try out these new gluten-free crackers or find out more information by visiting the Dare Foods Website or give them a like on their Facebook page. For those of you who love prizes and a chance to win, make sure to visit sheblogs Canada. You can RSVP to the #BretonBean Twitter party and check out the upcoming contests on Instagram and Twitter where you could win cash prizes and Dare Foods products!
With beans as the main ingredient in the new Breton Bean crackers and Breton Popped! Beans cracker chips, I decided to up the protein and make a white bean ranch dip with bacon and cheddar. This dip exists in a cream cheese and sour cream form, but I wanted something that was loaded in protein and deliciousness. White beans make a fabulously creamy dip that is much healthier for you than sour cream and cream cheese. Yes, there is still bacon, but we have to have some vices. Bacon is mine.
We tried all of the new products with the white bean dip and I must say that my favourite one is the Breton Popped! Beans Sea Salt & Pepper. It lends itself to so many flavor combinations and goes perfectly with this dip as the ranch flavor is very powerful.
As always, make sure that your ingredients are gluten-free, your ranch dip (there are tons of gluten-free ones available) plus your bacon and cheese. You will have a perfect snack that is completely gluten-free and is seriously SO delicious! It’s top on my list for the perfect party snack now for any gluten-free guests that I might have.
We also might have eaten this for lunch the day that I made it, I’m not copping to anything.
Happy cooking everyone!
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White Bean Ranch, Bacon and Cheddar Dip
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- Cheddar Dip
- 2 oz cans of cannellini beans drained and rinsed 15
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/3 cup water
- 1 package Ranch Dressing
- 1 cup shredded cheddar cheese
- 5-6 slices of bacon cooked and chopped
- Combine the garlic and olive oil in the bottom of a medium sauce pan. Cook over medium heat until garlic has browned. Add in beans and water. Heat for 5-7 minutes, stirring and smashing beans slightly.
- Remove from the heat and puree the beans together with the ranch dressing.
- Place in a casserole dish and top with bacon and cheese.
- Heat in a 350 degree oven for 20 minutes or until the cheese on top is bubbly and starts to brown. Remove, cool slightly and serve with Breton Popped! Beans Sea Salt & Pepper.
Nutritional values may vary.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Although this post has been generously sponsored by Dare Foods Limited, the opinions and language are my own, and in no way do they reflect Dare Foods Limited.