Description
Cucumber Ranch Crack Salad is a crisp, creamy, and addictive side dish made with fresh cucumbers, bacon, cheese, and ranch dressing. It’s quick to prepare, full of flavor, and perfect for summer barbecues, potlucks, or as a refreshing lunch salad.
Ingredients
- 2 large cucumbers, diced
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh dill (optional)
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (to taste)
Instructions
- Wash and dice the cucumbers into small bite-sized pieces.
- In a large mixing bowl, combine ranch dressing, sour cream, garlic powder, salt, and pepper. Mix well to make the creamy dressing.
- Add diced cucumbers, crumbled bacon, shredded cheddar cheese, green onions, and dill to the bowl.
- Toss everything gently until evenly coated in the dressing.
- Chill in the refrigerator for at least 15–20 minutes before serving to let the flavors meld.
- Garnish with extra bacon or dill just before serving.
Notes
- Use thick-cut bacon for extra crunch and flavor.
- For a lighter version, use Greek yogurt instead of sour cream.
- Add diced cherry tomatoes or chopped celery for more texture.
- Best served cold; store leftovers in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No Cook
- Cuisine: American