Cucumber Cheddar Bacon (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
120 ml ranch dressing or sour cream
02 -
120 ml shredded cheddar cheese
03 -
2 to 3 cups (about 320–480 g) sliced cucumbers
04 -
55 g crispy bacon, cooked then crumbled
→ Seasoning
05 -
Ground black pepper, use as much as you like
06 -
Salt, sprinkle to your liking
07 -
1 teaspoon dried dill if you want
# How to Make It:
01 -
Throw on a lid and pop the bowl in the fridge for about 10 minutes to let all those flavors come together, or just serve it up right away if you like things extra crisp.
02 -
Sprinkle in salt and grind in some pepper. Stir just enough so everything gets a bit of flavor.
03 -
Tip in the cheese, bacon bits, and dill (if you want). Give it a gentle toss so stuff’s all over the place.
04 -
Toss those cucumber slices in a big bowl. Pour over the ranch or sour cream and coat them well.
# Additional Tips:
01 -
English cucumbers are pretty much seedless and soft; you can peel and scoop seeds from regular ones if you want.
02 -
Cooking your own bacon ramps up the flavor a lot, but ready-to-go bacon bits work when you’re in a rush.
03 -
Letting everything hang out for a little while before eating helps the tastes mix together.