Cucumber Ranch Crack Salad (Printable Version)
Crisp cucumbers meet creamy ranch dressing, bacon, cheddar, and crunchy toppings in this addictive summer side dish.
# What You'll Need:
→ Vegetables
01 - 3 cups cucumber, diced (about 2 large cucumbers)
02 - 1 cup cherry tomatoes, halved
03 - 2 green onions, thinly sliced
→ Proteins and Dairy
04 - 1 cup cooked bacon, crumbled (about 8 slices)
05 - 1 cup shredded cheddar cheese
06 - ½ cup sour cream
07 - ½ cup mayonnaise
08 - ¼ cup ranch dressing
→ Crunchy Toppings
09 - 1 cup crushed kettle-cooked potato chips or gluten-free crackers (optional)
→ Seasonings
10 - ¼ teaspoon garlic powder
11 - ¼ teaspoon onion powder
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon salt
# Directions:
01 - Combine diced cucumber, cherry tomatoes, and green onions in a large bowl.
02 - Mix in crumbled bacon and shredded cheddar cheese with the vegetables.
03 - Whisk together sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, pepper, and salt in separate bowl until smooth.
04 - Pour dressing over cucumber mixture and gently toss to coat all ingredients evenly.
05 - Top with crushed potato chips or crackers immediately before serving for added texture.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
# Expert Tips:
01 -
- The crunch from those kettle chips on top creates this insane texture contrast that keeps everyone reaching for just one more spoonful
- It comes together in under 30 minutes but tastes like something you fussed over all afternoon
02 -
- The secret is waiting until the absolute last second to add those crushed chips on top—soggy chips will ruin the magic
- This salad does not sit well overnight, so plan to make it the same day you are serving it
03 -
- Pat your cucumber pieces dry with paper towels before mixing—excess water will thin out your dressing and make everything watery
- If you need to make it ahead, skip the chips and pack them separately, then top individual servings right before eating