Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package dry ranch dressing mix
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
Instructions
- Step 1: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, and dry ranch dressing mix. Mix well until smooth and creamy.
- Step 2: Add the diced cucumbers, cooked bacon, fresh dill, and green onions to the cream cheese mixture.
- Step 3: Gently fold all ingredients together until well combined and evenly distributed.
- Step 4: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For best results, refrigerate overnight.
- Step 5: Before serving, stir the salad well.
- Step 6: Serve cold as a side dish, appetizer, or dip with crackers or vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but expect the cucumbers to release some water.
- This salad is best served cold and isn't suitable for reheating.
- Serve Cucumber Ranch Crack Salad with sturdy crackers, tortilla chips, or fresh veggie sticks for a delightful crunch.
- For an extra burst of flavor, bloom the dry ranch dressing mix in a tablespoon of milk for 5 minutes before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American