Description

This Jalapeno Popper Cucumber Salad combines refreshing cucumbers, spicy jalapeños, and creamy dressing, making it a delectable side dish or a light meal perfect for gatherings.

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, add sliced cucumbers, diced jalapeño, and red onion. Set aside.
In a separate small bowl, mix together softened cream cheese, sour cream, and dry ranch seasoning until mostly smooth.
Gently fold in the shredded cheese and crumbled bacon into the cream cheese mixture.
Pour or spoon the cream cheese mixture over the vegetables in the large bowl.
Secure the lid and gently shake, or stir to coat the vegetables evenly without crushing the cucumbers. Scrape down the sides as needed and stir or shake again.
Serve immediately, or refrigerate for at least 30 minutes for enhanced flavor before serving.

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
For extra spice, leave some seeds in the jalapeño or add more jalapeño to taste.
Feel free to customize by adding other ingredients like tomatoes or avocado.

Nutrition

Serving Size: 1 cup
Calories: 225
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg