Ingredients
- 3 cups diced cucumbers (about 2 large cucumbers)
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Wash the cucumbers thoroughly and dice them into small, even pieces.
- Lightly sprinkle cucumbers with a pinch of salt and let sit for 10–15 minutes to draw out excess moisture. Drain and pat dry.
- In a mixing bowl, combine ranch dressing, sour cream, garlic powder, black pepper, and salt. Mix until smooth.
- Add diced cucumbers and shredded cheddar cheese to the bowl.
- Gently mix until everything is evenly coated.
- Stir in fresh dill if using.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled.
Notes
- Salting cucumbers helps reduce excess water in the salad.
- Greek yogurt can replace sour cream for a lighter version.
- Try different cheeses like mozzarella, gouda, or feta.
- Add celery or green onions for extra crunch.
- Store in the refrigerator for up to 2 days.
- Stir before serving to redistribute dressing.
- Best served cold; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
