Creamy Cucumber Salad with Bacon & Cheddar
COOK MODEIngredients
- 1 lb cucumber 2 small or 1½ large thin-skinned English cukes (no need to peel or seed)
- ¾ tsp kosher salt add more if needed for desired taste
- 5 slices thick-cut bacon cut crosswise into ½-inch pieces
- cheddar cheese grated sharp or medium
- 1 tbsp ranch seasoning powder add more if needed for desired taste
- ¼ cup mayonnaise
- ½ cup sour cream or full-fat greek plain yogurt
- black pepper to taste
- 3 tbsp fresh dill coursely chopped
- 2 oz cheddar cheese sharp or medium, shredded
- ½ cup small red onion thinly sliced
Optional Swaps/Add-ins
- fresh herbs e.g. chives, parsley, cilantro
- ¾ cup ranch dressing swap for ranch seasoning, mayo, & sour cream
- turkey or beef bacon swap for pork bacon
- handful cherry or grape tomatoes halved
Instructions
- Toss 1 lb cucumber and ¾ tsp kosher salt in medium bowl. Let sit for 20 minutes.
- Cook the bacon and make the dressing while tossed ingredients sit.
- Place 5 slices chopped thick-cut bacon in a large skillet and cook over medium-low heat, stirring occassionally, until browned and crisp, 8-10 minutes. Transfer with slotted spoon to a paper towel-lined plate.
- Stir ½ cup sour cream, ¼ cup mayonnaise, 1 tbsp ranch seasoning powder ⅔ of 3 tbsp fresh dill in a large bowl. Taste and season with black pepper and more ranch seasoning powder as needed.
- Pour off any liquid from the cucumbers. Add the cukes, bacon, 2 oz cheddar cheeseheddar cheese, and red onion to the dressing and toss to combine. Garnish with the remaining ⅓ of 3 tbsp fresh dill and a few cracks of black pepper.