Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package dry ranch dressing mix
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
Instructions
- Step 1: In a large bowl, combine the softened cream cheese, ranch dressing mix, mayonnaise, and sour cream. Mix well until smooth and creamy.
- Step 2: Add the diced cucumbers, crumbled bacon, chopped dill, and chopped red onion to the bowl.
- Step 3: Gently fold all ingredients together until everything is evenly coated with the ranch dressing mixture.
- Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Step 5: Before serving, stir the salad again. Serve chilled.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but expect the cucumbers to release some moisture.
- This salad is best served cold and is not suitable for reheating.
- Serve this addictive salad as a side dish for grilled chicken or burgers, or even as a dip with crackers.
- For extra flavor, consider using thick-cut bacon and cooking it until extra crispy before crumbling it into the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American