Ingredients
2–3 cups sliced cucumbers (English or Persian preferred): Thin ¼-inch slices for maximum crunch; English have tender skin/seeds, no peeling needed—2 medium yields 3 cups.
½ cup shredded cheddar cheese: Sharp white or yellow melts slightly into creaminess; freshly grated over pre-shredded for better coating.
⅓ cup cooked and crumbled bacon: 6-8 slices cooked crisp, drained, chopped; real bacon over bits for smoky depth—cook fresh or microwave pre-cooked.
½ cup ranch dressing or sour cream: Full-fat ranch clings best, sour cream thickens tangily; Greek yogurt thins lighter version.
1 tsp dill (fresh or dried, optional): Brightens cucumber; fresh chopped 1 tbsp or ½ tsp dried.
Salt and pepper to taste: Kosher salt draws moisture gently; black pepper amps savoriness.
Instructions
Slice cucumbers thinly into mixing bowl—uniform ¼-inch rounds ensure even coating and bite. Pour ranch or sour cream over; toss gently with rubber spatula until every slice glistens, avoiding mush—creamy layer forms base.
Sprinkle shredded cheddar, bacon crumbles, and dill evenly atop; fold together delicately 4-5 times until distributed without breaking cucumbers. Taste; season salt/pepper sparingly (bacon salty)—mix once more.
Cover and chill 10 minutes minimum for flavors to marry and chill cucumber refreshingly; serve immediately or hold 2 hours max at room temp for picnics. Garnish extra bacon/dill if desired.
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