This Jalapeño Popper Cucumber Salad is a cool, creamy, and somewhat spicy side dish perfect for summer cookouts or easy snacks. Crunchy cucumber slices are tossed in a tangy ranch and cream cheese mix, with jalapeño heat, sharp cheddar, and crispy bacon for all those classic bacon jalapeño popper vibes! This easy summer salad is quick to make, super fresh, and tastes even better chilled. You may have seen this tasty recipe from Logan (@logagm) on TikTok! I had to try it out myself, with a few minor changes. If you love cucumbers, you will want to try my German Cucumber Salad, too!

Bowl of Jalapeno Popper Cucumber Salad on a wooden table from overhead.

Ingredients & Substitutions

Cucumbers: Thinly slice a couple of large cucumbers to add to a bowl with a lid. I ended up using about 4 cups of cucumber slices. A mandoline works best, but a sharp knife will work. Just try to keep the slices as thin and even as possible for the best texture.
Jalapeño Pepper: I seeded and diced a jalapeño pepper to add a little heat in every bite. For more spice, leave the seeds and membranes intact! Or use less if you prefer a milder salad.
Cream Cheese: Softened cream cheese adds a creamy, tangy base that brings all of the flavors together.

How To Soften Cream Cheese Quickly

Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.

Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

Sour Cream: The sour cream helps loosen up the cream cheese, making the dressing smooth and scoopable. If preferred, you could use Greek yogurt or mayonnaise instead.
Dry Ranch Seasoning: Dry ranch seasoning gives the salad that classic, tangy ranch flavor. If you don’t have a store-bought packet, make your own!
Cheese: I used finely shredded sharp cheddar for that classic jalapeño popper flavor. You could also try pepper jack for extra heat or mild cheddar if you want something a little less bold.
Bacon: Cook and crumble the bacon ahead of time so it is ready to be added to the salad. Check out how to bake bacon for perfectly crispy bacon every time with easy clean-up! Or, to save time, you could use bacon bits. Or, you can skip the bacon altogether; the salad will still be delicious!

Small white bowl of Jalapeno Popper Cucumber Salad next to a larger bowl on a wooden table.

Can I Make This Jalapeño Popper Cucumber Salad Ahead Of Time?

You can make this salad a little bit ahead of time, but it is best enjoyed the same day you make it. The cucumbers will stay nice and crunchy for a few hours, especially if you chill it for 30 minutes before serving. But after sitting too long, the cucumbers start to release water, and the dressing can get a little runny. If you want to prep ahead, you can slice the vegetables, cook the bacon, and mix the dressing separately, then combine everything right before serving.

How Spicy Is Jalapeño Popper Cucumber Salad {And How To Adjust The Heat}

This salad has a mild to medium heat, thanks to the diced jalapeño. If you want it spicier, leave the seeds and membranes in or add an extra jalapeño. For less heat, use just half a pepper or leave it out completely. It’s easy to adjust based on what you like!

Spoonful of Jalapeno Popper Cucumber Salad being held above the bowl.

Can I Add Anything Else To Jalapeño Popper Cucumber Salad?

Absolutely! You can easily customize your Jalapeño Popper Cucumber Salad by adding fresh ingredients like chopped green onions, fresh dill, or a squeeze of lime juice to boost the flavor. For extra cheesiness, try adding more shredded sharp cheddar or using pepper jack cheese for a spicier kick. This jalapeño cucumber salad is flexible, so feel free to adjust the toppings and mix-ins to suit your taste.

How To Store Jalapeño Popper Cucumber Salad

Store any leftover Jalapeño Popper Cucumber Salad in an airtight container in the refrigerator. It’s best eaten within 1-2 days for the best crunch and freshness. Keep in mind, cucumbers release water over time, so the salad may become a bit watery if stored too long. Give it a quick stir before serving if needed.

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Jalapeño Popper Cucumber Salad

Prep Time 10

Total Time 10

Enjoy a refreshing Jalapeño Popper Cucumber Salad that combines creamy ranch, jalapeño heat, and crispy bacon for summer fun!

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Ingredients

▢ 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

To a large bowl with a tight-fitting lid, add sliced cucumbers, diced jalapeño, and red onion. Set aside.
In a small bowl, stir together softened cream cheese, sour cream, and dry ranch seasoning until mostly smooth.
Gently fold in the shredded cheese and bacon.
Pour or spoon the cream cheese mixture over the vegetables in the large bowl.
Secure the lid and gently shake (or remove the lid and stir) to coat the vegetables evenly, being careful not to crush the cucumbers. Stop to scrape down the sides with a spatula if needed, then give it another gentle shake or stir.
Serve immediately. Or, for the best flavor, refrigerate for at least 30 minutes before serving.