Description
This Jalapeno Popper Cucumber Salad features a delightful mix of fresh cucumbers, spicy jalapeños, and creamy cheese. It’s quick to prepare and offers an irresistible flavor, making it ideal for a healthy meal or as a refreshing side dish.
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, combine the softened cream cheese, sour cream, and dry ranch seasoning. Stir until mostly smooth.
- Gently fold in the shredded sharp cheddar cheese and crumbled bacon into the cream cheese mixture.
- Pour or spoon the cream cheese mixture over the vegetables in the large bowl.
- Secure the lid and gently shake the bowl to coat the vegetables evenly, being careful not to crush the cucumbers. You can also stir with a spatula if needed.
- Serve immediately or refrigerate for at least 30 minutes for the best flavor before serving.
Notes
For added spice, leave some seeds in the jalapeño.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Feel free to customize with other vegetables like bell peppers or tomatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg