Loaded Creamy Cucumber Salad

Loaded Creamy Cucumber Salad

Ingredients

• 2 large English cucumbers (or 4–5 regular cucumbers), sliced ¼-inch thick
• ½ small white onion, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 10–12 slices bacon, cooked crispy and crumbled

Dressing

• 1 cup sour cream
• ½ cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill (plus more for garnish)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon white vinegar (or apple cider vinegar)

Instructions

1. Wash and slice the cucumbers.
2. If using regular cucumbers, sprinkle them with a little salt and let them drain in a colander for 20–30 minutes. Pat dry with paper towels.
3. In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, dill, salt, pepper, and vinegar until smooth.
4. Fold in the cucumbers, onion slices, cheddar cheese, and about three-quarters of the bacon.
5. Cover and refrigerate for at least 1 hour to let the flavors blend.
6. Before serving, top with the remaining bacon, extra shredded cheese, cucumber slices, and a sprinkle of dried dill.

Servings

6–8 servings

Tips

• For extra crunch, add a little chopped green onion.
• Make it a few hours ahead for the best flavor, but add the final bacon garnish just before serving so it stays crispy.
• Leftovers keep in the refrigerator for up to 2 days, though the cucumbers will release more liquid over time.