Description

This Jalapeno Popper Cucumber Salad combines the freshness of cucumbers with spicy jalapenos and creamy dressing for an easy, flavorful side dish perfect for any occasion.

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

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Instructions

In a large bowl with a lid, combine the sliced cucumbers, diced jalapeño, and red onion. Set aside.
In a small bowl, mix the softened cream cheese, sour cream, and dry ranch seasoning until mostly smooth.
Gently fold in the shredded cheddar cheese and crumbled bacon into the cream cheese mixture.
Pour the cream cheese mixture over the vegetables in the large bowl.
Secure the lid and gently shake to coat the vegetables, or stir gently with the lid off. Adjust with a spatula if necessary.
Serve immediately, or refrigerate for at least 30 minutes for enhanced flavor before serving.

Notes

For extra flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Feel free to adjust the spice level by adding more or less jalapeño.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 500mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 11g
Cholesterol: 40mg