Description
This Jalapeno Popper Cucumber Salad combines fresh cucumbers, zesty jalapeños, and creamy dressing for a delicious and easy addition to any meal, perfect for a quick lunch or side dish!
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
Instructions
- In a large bowl, combine the sliced cucumbers, diced jalapeño, and red onion. Set aside.
- In a separate small bowl, mix the softened cream cheese, sour cream, and dry ranch seasoning until mostly smooth.
- Fold in the shredded cheddar cheese and crumbled bacon gently.
- Pour the cream cheese mixture over the vegetable mix in the large bowl.
- Secure the lid and shake gently to coat or stir carefully, ensuring the cucumbers remain intact. Scrape down the sides with a spatula if needed.
- Serve immediately or refrigerate for at least 30 minutes to enhance the flavors.
Notes
For a spicy kick, leave some seeds in the jalapeño.
This salad is best served fresh but can be refrigerated for up to 2 days.
Feel free to substitute Greek yogurt for sour cream for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 22mg