Name: Classic Cucumber Ranch Crack Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cucumbers, sliced (English or Persian cucumbers preferred); ½ cup shredded sharp cheddar cheese; ⅓ cup cooked bacon, crumbled (4–5 slices); 2 tbsp finely chopped red onion; 1-2 tbsp chopped fresh dill or 1 tsp dried dill; Salt & black pepper to taste; ½ cup sour cream; 1 tbsp dry ranch seasoning mix (like Hidden Valley)

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Introduction

This creamy cucumber ranch crack salad is a quick and easy low carb side perfect for summer. With crisp cucumbers, cheddar cheese, crispy bacon, red onion, and fresh dill, it’s a flavorful dish ready in just 10 minutes. Ideal for barbecues, potlucks, or simple meal prep.

A clear glass bowl filled with sliced cucumber rounds layered with a creamy white dressing mixed with green dill herbs. On top of the cucumber slices are small pieces of crispy brown bacon, chopped purple onion bits, and thin orange cheddar cheese shreds, all scattered evenly. Bright green dill sprigs add a fresh look across the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cucumbers sliced (English or Persian cucumbers preferred)
½ cup shredded sharp cheddar cheese
⅓ cup cooked bacon crumbled (4–5 slices)
½ cup sour cream
1 tbsp dry ranch seasoning mix (like Hidden Valley)
2 tbsp finely chopped red onion
1-2 tbsp chopped fresh dill or 1 tsp dried dill
Salt & black pepper to taste

Instructions

Step 1: Cook the bacon until crisp, either in a pan or microwave. Crumble and let it cool.
Step 2: Slice cucumbers into ¼-inch rounds. There is no need to peel if using English or Persian cucumbers.
Step 3: Stir sour cream and ranch seasoning mix together until smooth and creamy.
Step 4: In a large bowl, combine sliced cucumbers, shredded cheddar, crumbled bacon, red onion, and dill.
Step 5: Add the ranch dressing mixture and gently toss until everything is well coated.
Step 6: Season with salt and pepper to taste. Serve immediately or chill for 10–15 minutes for enhanced flavor.

Tips & Variations

For a twist, try adding sliced cherry tomatoes or avocado for extra freshness and creaminess.
Use Greek yogurt instead of sour cream for a lighter dressing option.
Fresh dill adds the best flavor, but dried dill works well if fresh is not available.
Adjust bacon quantity depending on preference or dietary needs.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh for maximum crunch, but chilling for a short time enhances the flavors. Gently stir before serving if refrigerated. Do not freeze.

How to Serve

A close-up top view of a creamy cucumber salad in a clear glass bowl set on a white marbled surface, showing several thick round slices of light green cucumber coated in a white creamy dressing flecked with green herbs. Scattered on top are small pieces of crispy reddish-brown bacon, finely chopped purple onion, thin strands of orange shredded cheddar cheese, and fresh green dill sprigs. The textures vary with the smooth cream, crunchy bacon bits, fresh cucumber slices, and soft herbs, creating a colorful and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. Just keep the salad chilled and toss gently before serving to redistribute the dressing.

What type of cucumbers work best?

English or Persian cucumbers are preferred because they have fewer seeds and a thinner skin, which means no peeling is necessary and the salad stays crisp.