Ingredients
Scale
- 3 large English cucumbers, thinly sliced
- 2 fresh jalapeños, seeded and finely chopped (adjust based on heat preference)
- 1 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt (for a lighter option)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives or green onions
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup cooked and crumbled bacon for added texture and flavor
If you’re looking for substitutions, I’ve found that swapping the sour cream for Greek yogurt brings a lovely tang and a boost of protein without sacrificing creaminess. And if you want to soften the heat, removing the seeds from the jalapeños makes a big difference while keeping that lovely pepper flavor.
Instructions
- Start by washing and thinly slicing the English cucumbers. I like to use a mandoline for even slices, but a sharp knife works just fine. Place the cucumber slices in a colander, sprinkle them lightly with salt, and let them sit for about 15 minutes to draw out excess moisture. This step keeps the salad from becoming watery.
- While the cucumbers rest, prepare the creamy dressing. In a medium bowl, combine the softened cream cheese, sour cream (or Greek yogurt), minced garlic, smoked paprika, and fresh lemon juice. Use a whisk or hand mixer to blend everything until smooth and creamy. This is where the magic begins—Mama Lou used to say the dressing is like the soul of the salad.
- Fold in the shredded cheddar cheese, chopped chives, and finely chopped jalapeños into the dressing. If you’re adding bacon, mix it in here as well. Taste and season with salt and freshly ground black pepper. Adjust the jalapeño quantity if you want more or less heat.
- Pat the cucumber slices dry with paper towels to remove any residual moisture. Then gently fold the cucumbers into the creamy mixture. Be careful not to crush them; we want them to stay crisp.
- Transfer the salad to a serving bowl or individual plates. Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Before serving, give it a gentle stir and sprinkle a few extra chives or paprika on top for a pop of color. I remember my sister Ouma always loved this little touch—it made the salad feel special, just like our family meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
