Jalapeño Popper Cucumber and Onion Salad
This creamy, crunchy Jalapeño Popper Cucumber and Onion Salad is the perfect mash-up of summer salad freshness and bold jalapeño popper flavor- great for BBQs, potlucks, or an easy side dish made with garden vegetables!
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Servings: 6
Calories: 186kcal
Ingredients
- 4 cups cucumbers thinly sliced (about 2 large)
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon crumbled
- 2 jalapeños finely diced (seeds removed for less heat)
- ¼ red onion finely diced
- 1 tablespoon ranch seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: extra bacon or crushed crackers for garnish
Instructions
- Slice cucumbers and pat dry with paper towels to reduce excess moisture.
- In a large mixing bowl, combine softened cream cheese, sour cream, ranch seasoning, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Stir in cucumbers, cheddar cheese, diced jalapeños, red onion, and crumbled bacon until well coated.
- Chill for 15–30 minutes if time allows. Garnish with extra bacon, cheese, or crackers if desired.
- Serve cold and enjoy!
Notes
- For less spice, use only one jalapeño or remove seeds.
- Swap sour cream for Greek yogurt to lighten it up.
- Best enjoyed the same day for maximum crunch, but can be stored in the fridge up to 3 days.
- When testing, I noticed the spice level increases the longer it sits.
Nutrition
Serving: 6g | Calories: 186kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 479mg | Potassium: 220mg | Fiber: 1g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 0.4mg
