Description
This Jalapeno Popper Cucumber Salad combines refreshing cucumbers with spicy jalapeños and creamy toppings for a delightful side dish that’s perfect for any occasion.
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, add 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.
- Gently fold in the shredded cheese and crumbled bacon into the cream cheese mixture.
- Pour the cream cheese mixture over the vegetables in the large bowl.
- Secure the lid and gently shake, or stir to coat the vegetables evenly, being careful not to crush the cucumbers. Use a spatula to scrape down the sides if needed and give it another gentle shake or stir.
- Serve immediately or refrigerate for at least 30 minutes for enhanced flavor.
Notes
For added heat, leave some seeds in the jalapeño.
You can substitute Greek yogurt for sour cream for a healthier option.
This salad is best when served fresh but can be kept in the fridge for a day.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg