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Creamy Cucumber Crack Salad

A delicious blend of creamy ranch, crispy bacon, and refreshing cucumbers, perfect for summer BBQs and gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups sliced cucumbers Use English or Persian cucumbers for best crunch.
  • 1 cup ranch dressing Homemade or store-bought.
  • 1 cup crispy bacon, crumbled Freshly cooked; can use turkey bacon.
  • 1 cup sharp cheddar cheese, shredded Grate your own for best flavor.
  • 2 tablespoons fresh dill, chopped Substitute with parsley if needed.

Method
 

Preparation
  1. Wash and slice the cucumbers into ΒΌ-inch thick slices for maximum crunch. If using larger cucumbers, consider removing the seeds.
  2. In a large bowl, combine the sliced cucumbers with ranch dressing and mix well to ensure even coating.
  3. Add in the crispy bacon, shredded sharp cheddar, and fresh dill, and toss everything together until well combined.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Keep in an airtight container in the fridge for up to 3-4 days. Best served chilled.