Cucumber Cheddar Bacon Mix (Print-Friendly Version)
# What You'll Need:
→ Seasoning
01 -
1 teaspoon dried dill if you want
02 -
Add salt until it tastes just right
03 -
Crack on a bit of black pepper to your liking
→ Main Ingredients
04 -
120 ml ranch or dollop of sour cream
05 -
A couple big handfuls (2 to 3 cups, or about 320–480 g) of cucumber slices
06 -
A good 120 ml of cheddar, shredded up
07 -
Around 55 g of bacon, cooked up and crumbled
# Step-by-Step Directions:
01 -
Pop it in the fridge for about 10 minutes if you want bolder flavors, but honestly, you can dig in straight away for extra crunch.
02 -
Grab some salt and black pepper, toss them in, and give it all a gentle mix so each bite’s got a little flavor.
03 -
Mix in the shredded cheddar, crumble in the bacon, and sprinkle dill if you’ve got it. Make sure everything gets mixed in.
04 -
Throw your sliced cukes in a big bowl and slather 'em with ranch or sour cream till they're nicely coated.
# Helpful Notes:
01 -
If you're using regular cucumbers, take off the skin and scoop out the seeds for a smoother bite. English cucumbers are already mild and soft.
02 -
Cooking your own bacon gives the best taste, but store-bought bacon bits work if you're in a hurry.
03 -
Letting the salad chill a few minutes helps the flavors come together, but it’s fine to eat right away.