Here’s a fresh and flavorful Cucumber Ranch Crack Salad recipe — a cool, creamy side dish packed with crunchy cucumbers, crispy bacon, cheddar cheese, and a ranch dressing base. It’s super simple, perfect for BBQs, potlucks, or a quick summer lunch.
🥒 Cucumber Ranch Crack Salad
Serves: 6–8
Prep Time: 15 minutes
Chill Time (optional): 30 minutes
🧂 Ingredients
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2 large cucumbers, diced (peeled or unpeeled)
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1 cup shredded cheddar cheese
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1/2 cup cooked bacon, crumbled (about 6–8 slices)
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 packet ranch dressing mix (or 2 Tbsp homemade ranch seasoning)
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1/4 cup green onions or chives, thinly sliced
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Salt and pepper, to taste
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Optional: cherry tomatoes, halved (for added color and flavor)
🥣 Instructions
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Prep the cucumbers: Dice cucumbers and place in a large mixing bowl. If they’re extra juicy, pat them dry with a paper towel to avoid watering down the salad.
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Make the dressing: In a separate bowl, mix sour cream, mayonnaise, and ranch seasoning until smooth.
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Combine ingredients: Add the shredded cheese, crumbled bacon, and green onions to the cucumbers. Pour the dressing over and stir until everything is well coated.
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Season to taste with salt and pepper.
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Chill for 30 minutes before serving for best flavor, but it can be served immediately.
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Garnish with extra bacon, cheese, or green onions if desired.
🔄 Variations & Tips
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Low-carb/keto-friendly: Use full-fat sour cream and mayo, and skip any added sugar or sweet veggies.
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Add protein: Toss in diced grilled chicken or turkey for a full meal.
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Storage: Best eaten within 1–2 days. Store in an airtight container in the fridge.