Ingredients
Scale
- 2 large cucumbers, thinly sliced (about 4 cups)
- 1 large jalapeño, seeded and finely diced
- ¼ cup (40 g) red onion, finely diced
- 3 tablespoons cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon dry ranch seasoning
- ¼ cup (28 g) sharp cheddar cheese, finely shredded
- 2 slices bacon, cooked and crumbled
Instructions
- In a large bowl with a tight-fitting lid, combine sliced cucumbers, diced jalapeño, and red onion. Set aside.
- In a small bowl, mix together softened cream cheese, sour cream, and dry ranch seasoning until mostly smooth.
- Gently fold in the shredded cheese and crumbled bacon.
- Pour or spoon the cream cheese mixture over the vegetable mixture in the large bowl.
- Secure the lid and gently shake, or stir gently to coat the vegetables evenly without crushing the cucumbers. Scrape down the sides as needed and shake or stir again.
- Serve immediately or refrigerate for at least 30 minutes for enhanced flavor.
Notes
For extra crunch, add diced bell peppers or celery.
Feel free to substitute Greek yogurt for sour cream for a lighter version.
This salad is best served chilled, allowing the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 3g
- Sodium: 557mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 22mg