Chilled Cucumber Ranch “Crack” Salad is a cold, creamy, crunchy salad known for being addictive because of the ranch + fresh cucumber combo. It’s super quick and perfect for summer gatherings.
Ingredients
- 2–3 large cucumbers (sliced thin)
- ½ cup ranch dressing
- ½ cup sour cream or Greek yogurt (optional for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- 2–3 tbsp chopped fresh dill (or parsley)
- ½ cup shredded cheddar cheese (optional)
- ½ cup cooked crispy bacon bits (optional but popular)
Instructions
- Slice cucumbers thinly and place in a large bowl.
- Lightly salt them and let sit for 10–15 minutes, then drain excess water (keeps it from getting watery).
- In a separate bowl, mix ranch dressing, sour cream (if using), garlic powder, onion powder, pepper, and dill.
- Pour dressing over cucumbers and toss well.
- Add cheese and bacon if using.
- Chill in the fridge for at least 30 minutes before serving.
Tips
- English cucumbers work best (fewer seeds, less water).
- The longer it chills, the more flavorful it gets.
- Great with grilled meats or sandwiches.
If you want, I can also give you a lighter, high-protein version or a no-mayo version.
