Cucumber Ranch Crack Salad (Print Version)

Crisp cucumbers with creamy ranch, bacon, and cheddar in a crunchy topping salad.

# What You Need:

01 - 3 cups cucumber, diced (about 2 large cucumbers)

02 - 1 cup cherry tomatoes, halved

03 - 2 green onions, thinly sliced

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

09 - 1 cup crushed kettle-cooked potato chips or gluten-free crackers

10 - ¼ teaspoon garlic powder

11 - ¼ teaspoon onion powder

12 - ½ teaspoon freshly ground black pepper

13 - ¼ teaspoon salt

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, and green onions.

02 - Add in the crumbled bacon and shredded cheddar cheese.

03 - In a separate bowl, whisk together the sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, pepper, and salt until smooth.

04 - Pour the dressing over the cucumber mixture. Gently toss to coat all ingredients evenly.

05 - Just before serving, top with the crushed potato chips or crackers for extra crunch, if desired.

06 - Serve immediately, or chill for 30 minutes for best flavor.

01 -

The combination of cool crisp cucumbers and creamy ranch dressing is pure summer magic
Bacon and cheddar make even vegetable skeptics ask for seconds
Ready in 25 minutes and disappears even faster at potlucks

02 -

This salad does not sit well with the chips on top, so add them right before serving or pack them separately
The flavors actually get better after 30 minutes in the fridge, so do not be afraid to make it ahead
Cucumbers release water as they sit, so if making ahead, keep the dressing separate until the last moment

03 -

Use kettle cooked chips specifically because their extra hearty crunch holds up better than regular chips
If taking this to a potluck, pack the chips separately and sprinkle them on site for maximum impact