Cucumber Ranch Crack Salad is a refreshing, creamy, and irresistibly addictive salad that brings together the crispness of cucumbers with the bold flavors of ranch seasoning, smoky bacon, shredded cheese, and fresh herbs. This chilled salad is perfect for potlucks, barbecues, family dinners, or a quick snack on a hot day. It delivers an ideal combination of crunch, creaminess, and tang, all while being incredibly simple to make. Whether you’re looking for a side dish to complement grilled meats or a light lunch that satisfies, this salad is a flavorful, crowd-pleasing option that you’ll find yourself making again and again.
Ingredients
- 3 cups cucumbers, diced (preferably seedless or English cucumbers)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 packet (about 1 oz) ranch dressing seasoning mix
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup chopped green onions
- ¼ cup chopped fresh dill (optional but recommended)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Wash and dice the cucumbers into small, bite-sized pieces. If using regular cucumbers, peel and remove seeds for best texture.
- In a large mixing bowl, combine sour cream and mayonnaise until smooth and creamy.
- Add the ranch seasoning mix and lemon juice to the cream base and stir thoroughly to blend the flavors.
- Mix in the shredded cheddar cheese and crumbled cooked bacon. Fold until evenly distributed.
- Add the diced cucumbers into the bowl along with chopped green onions and fresh dill.
- Gently stir the salad until the cucumbers are fully coated with the creamy ranch mixture.
- Taste and adjust the seasoning with salt and black pepper, depending on preference.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.
- Before serving, stir once more and, if desired, garnish with extra green onions, dill, or a sprinkle of cheese.
- Serve chilled as a side dish, or enjoy it on its own with crisp lettuce cups, crackers, or tortilla chips.