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Cucumber Ranch Crack Salad That’s Creamy and Addictive

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A creamy and refreshing cucumber ranch crack salad made with crisp cucumbers and a smooth ranch-flavored dressing, perfect as a quick side dish or light meal with bold, satisfying flavor.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 medium English or Persian cucumbers, sliced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon ranch seasoning mix
  • 1/2 cup shredded cheese (cheddar or Colby-Jack)
  • 1 tablespoon fresh dill or chives, chopped (optional)
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Wash and slice the cucumbers evenly, then pat them dry with a paper towel if they release excess moisture.
  2. Place the sliced cucumbers in a large mixing bowl.
  3. In a separate bowl, mix the sour cream, mayonnaise, ranch seasoning, black pepper, and salt until smooth.
  4. Add the shredded cheese and fresh herbs to the dressing and stir gently.
  5. Pour the dressing over the cucumbers and toss carefully until evenly coated.
  6. Cover and refrigerate for at least 15 minutes before serving to allow flavors to blend.
  7. Stir gently once more before serving.

Notes

  • English or Persian cucumbers work best because they have fewer seeds and less moisture.
  • For a lighter version, replace half of the mayonnaise with Greek yogurt.
  • Do not overmix to keep the cucumbers crisp.
  • This salad is best enjoyed within 24 hours.

Nutrition

Find it online: https://recipeshots.com/cucumber-ranch-crack-salad/