Ingredients
Equipment
Method
Prep and Drain
- Slice English cucumbers into 1/4 inch thick rounds. Toss with salt in a colander and let sit for 15 minutes to remove excess moisture.
- Pat the cucumbers thoroughly dry with a paper towel or clean kitchen cloth.
Cook Toppings
- Fry bacon in a skillet over medium heat until dark reddish-brown and very crispy. Drain on paper towels and crumble into clusters.
Assemble
- In a large bowl, fold the dried cucumbers into the thick ranch dressing along with half of the dill and half of the pepper.
- Transfer to a white ceramic bowl. Top with shredded cheddar, bacon crumbles, remaining dill, scallions, and extra black pepper.
Nutrition
Notes
Ensure cucumbers are completely dry before mixing with ranch to keep the dressing thick.
Use English cucumbers to avoid the need for peeling or seeding.
Use English cucumbers to avoid the need for peeling or seeding.