Cucumber Ranch Crack Salad is a refreshing and incredibly easy recipe perfect for potlucks, picnics, or a light side dish that everyone will adore. This delightful creation is a fantastic way to enjoy fresh vegetables with a creamy, irresistible ranch dressing that truly lives up to its “crack” moniker.
Key Ingredients for Cucumber Ranch Crack Salad
- 2 large cucumbers, peeled, seeded, and diced
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/4 cup shredded cheddar cheese
- 4 strips cooked bacon, crumbled
How to Make Cucumber Ranch Crack Salad
This Cucumber Ranch Crack Salad is a dream come true for busy home cooks seeking a delicious and satisfying side. In under 20 minutes of prep time, you can whip up a dish that’s bursting with fresh flavor and a delightful creamy texture, thanks to its simple yet ingenious dressing. It’s the perfect balance of crisp vegetables and savory, addictive ranch goodness.
Step-by-Step Instructions
Prepare the Cucumbers: Start by washing your cucumbers thoroughly. Peel them using a vegetable peeler, then slice them in half lengthwise. Use a spoon to scoop out and discard the seeds from the center of each cucumber half. Once seeded, dice the cucumber into bite-sized pieces, about 1/2 inch in size. Place the diced cucumbers in a medium-sized mixing bowl.
Create the Ranch Dressing Base: In a separate bowl, combine the undiluted can of condensed cream of chicken soup, mayonnaise, and sour cream. Stir these three ingredients together until they are completely smooth and well incorporated, ensuring there are no lumps.
Season the Dressing: To the creamy base, add the dried dill weed, garlic powder, and onion powder. Season generously with salt and freshly ground black pepper to your personal taste. Stir everything together until all the seasonings are evenly distributed throughout the dressing.
Combine Ingredients: Pour the prepared ranch dressing mixture over the diced cucumbers in the mixing bowl. Gently fold the dressing into the cucumbers, ensuring that every piece of cucumber is coated in the creamy goodness. Take care not to overmix, as this can make the cucumbers mushy.
Add the Toppings and Chill: Sprinkle the shredded cheddar cheese and crumbled cooked bacon over the top of the cucumber and dressing mixture. Gently press the toppings down slightly to help them adhere. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Cucumber Ranch Crack Salad for at least 1 hour before serving. This chilling time allows the flavors to meld together beautifully and ensures the salad is perfectly cold and refreshing.
Why You’ll Love This Cucumber Ranch Crack Salad
You’ll absolutely fall in love with this Cucumber Ranch Crack Salad for its incredibly refreshing and satisfying taste, a true testament to the power of simple ingredients. The star of this dish is undoubtedly the creamy, tangy ranch dressing, elevated by the crisp freshness of cucumber, making it an irresistible side dish that’s far more exciting than a basic green salad. Its impressive affordability is another major perk; by preparing this yourself, you’ll save significantly compared to buying pre-made salads, all while enjoying a superior flavor profile.
The combination of cool cucumbers, zesty ranch, savory cheese, and crispy bacon creates a flavor explosion that’s utterly addictive. It’s a delightful change from typical potato salads or creamy coleslaws, offering a lighter yet equally satisfying experience. Don’t wait – grab your ingredients and whip up this sensational Cucumber Ranch Crack Salad today for a guaranteed crowd-pleaser!
Storing and Reheating Tips
This delightful Cucumber Ranch Crack Salad is best enjoyed fresh, but it can be stored effectively for later.
- Refrigeration: Leftovers should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for approximately 2-3 days.
- Freezing: Due to the creamy dressing and fresh vegetables, freezing this salad is not recommended as it can alter the texture significantly.
- Reheating: This salad is meant to be served cold, so reheating is not necessary. If the salad appears a bit watery after storage, you can gently drain off any excess liquid before serving.
Final Thoughts
This Cucumber Ranch Crack Salad is a fantastic, flavorful, and incredibly easy-to-make side dish that’s sure to become a regular in your recipe rotation. Give it a try and experience the delightful crunch and creamy ranch magic for yourself – happy cooking!
Cucumber Ranch Crack Salad
Ingredients
Equipment
Method
- Start by washing your cucumbers thoroughly. Peel them using a vegetable peeler, then slice them in half lengthwise. Use a spoon to scoop out and discard the seeds from the center of each cucumber half. Once seeded, dice the cucumber into bite-sized pieces, about 1/2 inch in size. Place the diced cucumbers in a medium-sized mixing bowl.2 large cucumbers
- In a separate bowl, combine the undiluted can of condensed cream of chicken soup, mayonnaise, and sour cream. Stir these three ingredients together until they are completely smooth and well incorporated, ensuring there are no lumps.1 (10.5 ounce) can can condensed cream of chicken soup, 1/2 cup mayonnaise, 1/4 cup sour cream
- To the creamy base, add the dried dill weed, garlic powder, and onion powder. Season generously with salt and freshly ground black pepper to your personal taste. Stir everything together until all the seasonings are evenly distributed throughout the dressing.1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, freshly ground black pepper
- Pour the prepared ranch dressing mixture over the diced cucumbers in the mixing bowl. Gently fold the dressing into the cucumbers, ensuring that every piece of cucumber is coated in the creamy goodness. Take care not to overmix, as this can make the cucumbers mushy.2 large cucumbers, 1 (10.5 ounce) can can condensed cream of chicken soup, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, freshly ground black pepper
- Sprinkle the shredded cheddar cheese and crumbled cooked bacon over the top of the cucumber and dressing mixture. Gently press the toppings down slightly to help them adhere. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Cucumber Ranch Crack Salad for at least 1 hour before serving. This chilling time allows the flavors to meld together beautifully and ensures the salad is perfectly cold and refreshing.1/4 cup shredded cheddar cheese, 4 strips cooked bacon