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Cucumber Ranch Crack Salad
Benchi

Classic Cucumber Ranch Crack Salad

This creamy cucumber ranch crack salad is a quick and easy low carb side dish you can make in just 10 minutes. Loaded with crisp cucumbers, ranch dressing, cheddar cheese, crispy bacon, red onion, and fresh dill, it’s the perfect cucumber salad recipe for summer barbecues, potlucks, or meal prep — cool, crunchy, and full of flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 servings
Course: Salad
Cuisine: American
Calories: 239
Ingredients Method

Ingredients
  

Ingredients
  • 2 cups cucumbers (sliced; English or Persian cucumbers preferred)
  • ½ cup shredded sharp cheddar cheese
  • ⅓ cup cooked bacon (crumbled; 4–5 slices)
  • ½ cup sour cream
  • 1 tbsp dry ranch seasoning mix (like Hidden Valley)
  • 2 tbsp finely chopped red onion
  • 1-2 tbsp chopped fresh dill (or 1 tsp dried dill)
  • Salt & black pepper to taste

Method
 

Instructions
  1. Crisp it up in a pan or microwave, then crumble and let cool.
  2. Cut into ¼-inch rounds. No need to peel if using English or mini cucumbers.
  3. Stir sour cream and ranch seasoning mix together until smooth and creamy.
  4. In a large bowl, combine sliced cucumbers, shredded cheddar, crumbled bacon, red onion, and dill.
  5. Add the ranch dressing and gently mix until everything is well coated.
  6. Season with salt and pepper to taste. Serve immediately, or chill for 10–15 minutes for extra flavor.