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Creamy Dill Pickle Cucumber Salad

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A cool and creamy cucumber salad bursting with tangy dill pickle flavor, cheddar cheese, and a refreshing crunch, perfect as a side dish or light snack ready in just 30 minutes.

Ingredients

2 cups sliced cucumbers

1 cup chopped dill pickles

1/2 cup sour cream or ranch dressing

1/2 teaspoon garlic powder

1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

1/2 cup cheddar cheese, cut into small cubes

Salt and black pepper, to taste

Optional: 1 tablespoon pickle juice for extra tang

Instructions

  1. Slice cucumbers and chop dill pickles, then pat dry with paper towels to keep the salad crisp.
  2. In a small bowl, combine sour cream or ranch dressing, garlic powder, dill, and pickle juice (if using). Mix well.
  3. In a large bowl, toss cucumbers, pickles, and cheddar cheese with the creamy dressing until everything is evenly coated.
  4. Season with salt and black pepper to taste.
  5. Chill the salad in the refrigerator for 20–30 minutes before serving to enhance the flavors and maintain crispness.
  6. Just before serving, garnish with extra fresh dill or additional cheddar cubes if desired.

Notes

  • Substitute cheddar cheese with feta or mozzarella for a different flavor profile.
  • Use Greek yogurt instead of sour cream or ranch for a lighter, tangier dressing.
  • Add thinly sliced red onions or radishes for extra crunch and color.
  • Include a splash of lemon juice or vinegar for added acidity if you prefer a brighter tang.
  • Mix in some fresh chopped herbs like parsley or chives for additional freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; toss gently before serving again.
  • Pat cucumbers and pickles dry before mixing to avoid sogginess.
  • Pickle juice is optional but adds extra tanginess.

Nutrition

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