Ingredients
For the salad
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4 medium cucumbers, thinly sliced
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6 slices bacon, cooked until crispy and crumbled
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1 cup shredded cheddar cheese
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2 tbsp finely chopped red onion, optional
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1 tbsp fresh dill or parsley, chopped, optional
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¼ tsp black pepper
For the creamy dressing
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½ cup sour cream
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¼ cup mayonnaise
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2 tbsp ranch dressing
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1 tsp garlic powder
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1 tsp dried dill
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1 tbsp lemon juice or apple cider vinegar
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Salt, to taste
Instructions
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Prepare the cucumbers: Wash and thinly slice the cucumbers. If they seem watery, sprinkle lightly with salt, leave for 10–15 minutes, then pat dry.
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Cook the bacon: Fry the bacon in a skillet until crispy. Transfer to a paper towel, cool, and crumble.
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Make the dressing: In a large bowl, whisk together sour cream, mayonnaise, ranch dressing, garlic powder, dried dill, lemon juice, and black pepper until smooth.
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Combine the salad: Add the sliced cucumbers and optional red onion to the bowl. Toss gently until evenly coated.
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Add cheese and bacon: Fold in the shredded cheddar and most of the crumbled bacon, saving a little for garnish.
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Chill: Refrigerate for 20–30 minutes so the flavors blend. For the best crunch, add the bacon just before serving.
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Garnish and serve: Sprinkle the remaining bacon, a little cheddar, and fresh dill or parsley over the top.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approx. amount |
|---|---|
| Calories | 220–300 kcal |
| Protein | 7–11 g |
| Carbohydrates | 5–9 g |
| Total fat | 19–26 g |
| Saturated fat | 6–10 g |
| Fiber | 1–2 g |
| Sugar | 3–5 g |
| Sodium | 350–650 mg |
Values depend on cucumber size, bacon, cheese, and dressing brands.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Contains dairy: Sour cream and cheddar cheese.
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May contain egg: Mayonnaise and some ranch dressings.
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Possible soy or other allergens: Check packaged ranch dressing, mayonnaise, and bacon labels.
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Gluten: Some ranch dressings or bacon seasonings may contain gluten or have cross-contact risks.
For anyone with a food allergy, check all ingredient labels and cross-contact warnings.
Q/S — Questions & Tips
Q: How do I stop the salad from becoming watery? Salt and drain the cucumber slices briefly, then pat them dry before mixing. Add the dressing shortly before serving for the crunchiest result.
Q: Can I use Greek yogurt instead of sour cream? Yes. Plain Greek yogurt makes a tangier, higher-protein dressing.
Q: Can I leave out the bacon? Absolutely. The salad is still delicious without it. For a vegetarian option, use crunchy roasted chickpeas instead.
Q: Can I make it ahead? Prepare the dressing and cook the bacon ahead of time. Slice the cucumbers and combine everything closer to serving.
Q: How should I store leftovers? Keep refrigerated in an airtight container and use within 1–2 days for the best texture. Do not leave this creamy salad at room temperature for more than 2 hours.
Q: Can I make it spicy? Add a pinch of cayenne pepper or a few finely chopped jalapeños.
Chef’s tip: Use cold, firm cucumbers and freshly cooked crispy bacon. Add the bacon at the last minute to keep it crunchy against the creamy dressing.