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
Notes
Best served cold. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended. If watery after storage, drain excess liquid before serving.
