Description

This Jalapeno Popper Cucumber Salad is bursting with flavor from juicy cucumbers, spicy jalapenos, and creamy dressing. It’s a quick and tasty dish perfect for warm days or as a side for your favorite meals.

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 tight-fitting 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 smooth.
Gently fold in the shredded cheddar cheese and crumbled bacon into the cream cheese mixture.
Pour or scoop the cream cheese mixture over the vegetables in the large bowl.
Secure the lid and gently shake to coat the vegetables evenly, or stir gently to avoid crushing the cucumbers, scraping down the sides if necessary.
For enhanced flavor, refrigerate for at least 30 minutes before serving or serve immediately.

Notes

Allowing the salad to chill enhances the flavors.
Feel free to adjust the spice level by adding more or less jalapeño.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 620mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 10g
Cholesterol: 20mg