Jalapeño Popper Cucumber Salad
Enjoy a refreshing Jalapeño Popper Cucumber Salad that combines creamy ranch, jalapeño heat, and crispy bacon for summer fun!
Servings: 2 people
Calories: 262kcal
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.
Nutrition
Serving: 1portion | Calories: 262kcal