Description
This Jalapeno Popper Cucumber Salad features fresh cucumbers and spicy jalapenos blended with a creamy dressing and cheese. It’s an easy and flavorful side dish that’s perfect for warm days or 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
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 mostly smooth.
- Carefully fold in the shredded cheddar cheese and crumbled bacon.
- Pour the cream cheese mixture over the vegetables in the large bowl.
- Secure the lid and gently shake the bowl or stir the mixture to coat the vegetables evenly without crushing the cucumbers. Scrape the sides with a spatula if necessary, then shake or stir again gently.
- Serve immediately or refrigerate for at least 30 minutes to enhance the flavors.
Notes
For an extra kick, leave some seeds in the jalapeño.
This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Just stir before serving again.
Feel free to add more toppings like fresh herbs or other veggies for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg