Ingredients
- English Cucumber: 2 medium, diced
- Cream Cheese: 8 ounces, softened
- Ranch Dressing Mix: 1 packet (1 ounce)
- Bacon: 6 strips, cooked and crumbled
- Cheddar Cheese: 1 cup, shredded
- Green Onions: 2, thinly sliced
- Dill: 1 tablespoon, fresh, chopped
- Sour Cream: 1/4 cup
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth.
- Step 2: Add the ranch dressing mix and sour cream to the cream cheese and mix until well combined.
- Step 3: Gently fold in the diced cucumbers, crumbled bacon, shredded cheddar cheese, and sliced green onions.
- Step 4: Stir in the chopped fresh dill.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- To prevent a watery salad, gently pat the diced cucumbers dry with paper towels before mixing.
- For best flavor and texture, this salad is best served immediately after chilling, but it can be stored in an airtight container in the refrigerator for up to 24 hours.
- Serve this addictive salad with tortilla chips, crackers, or even as a side to grilled chicken for a refreshing twist.
- If you want to add a little bit of kick, try adding a pinch of red pepper flakes for subtle heat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American