Cucumber Ranch Crack Salad
A cool, creamy, and flavor-packed cucumber salad that’s perfect for BBQs, potlucks, picnics, or an easy side dish. Crisp cucumbers, sharp cheddar cheese, fresh herbs, and a tangy ranch dressing come together in minutes for a refreshing salad everyone will love.
Ingredients
- 3 large cucumbers, thinly sliced
- 1 cup shredded sharp cheddar cheese
- ¼ cup sliced green onions
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon ranch seasoning mix
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
Instructions
- Wash the cucumbers and slice them into thin rounds. If desired, peel them partially or completely before slicing.
- In a large mixing bowl, combine the sour cream, mayonnaise, ranch seasoning, lemon juice, black pepper, and chopped dill. Stir until smooth and creamy.
- Add the sliced cucumbers, shredded cheddar cheese, and green onions to the bowl.
- Gently toss everything together until the cucumbers are evenly coated with the creamy ranch dressing.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Give the salad a gentle stir before serving and garnish with extra dill or green onions if desired.
Tips
- For extra crunch, sprinkle crispy crumbled bacon on top just before serving.
- Seedless English cucumbers work especially well because they release less water.
- Chill the salad well before serving for the freshest flavor.
- Best enjoyed within 1–2 days.
Serving Suggestions
This creamy cucumber salad pairs perfectly with grilled chicken, burgers, steaks, barbecue ribs, sandwiches, or wraps. It’s also a refreshing addition to summer picnics, family gatherings, and holiday cookouts.
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 220 per serving