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A bowl of cucumber salad containing sliced cucumber, chopped bacon, shredded cheese, jalapeño slices, and a creamy dressing reminiscent of a Jalapeño popper recipe, with a fork placed inside the bowl.

Jalapeño popper-inspired cucumber salad Recipe

A man in an apron standing in a kitchen.Michael O'Connor
A fusion salad inspired by the classic jalapeño popper, combining fresh cucumbers with cream cheese, jalapeños, bacon bits, and cheddar for a spicy, crunchy delight.
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Prep Time 15 minutes
Total Time 15 minutes
Meal Type Appetizers, Side Dishes, Snacks
Cuisine American, Fusion
Servings 4
Calories 249 kcal
Difficulty Easy
Ingredient Cost $6.50
Shopping Cost$25

Equipment

  • Mandoline slicer (optional for uniform slices)
  • Knife
  • Cutting board
  • Mixing Bowl
  • Large deli container or bowl with a lid

Ingredients
 
 

  • 1 large English cucumber
  • 2-3 jalapeño peppers seeded and finely diced
  • 4 oz cream cheese softened
  • ¼ cup sour cream
  • ¼ cup bacon bits or crumbled cooked bacon
  • ¼ cup shredded cheddar cheese
  • 2 green onions thinly sliced
  • 1 clove garlic minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • MSG for extra flavor optional

Instructions
 

  • Prepare Cucumbers: Using a mandoline slicer or knife, thinly slice the cucumber into approximately 1/8-inch thick slices. Place them in a large deli container or mixing bowl.
    1 large English cucumber
  • Make the Creamy Mixture: In a separate bowl, combine the softened cream cheese, sour cream, minced garlic, salt, pepper, and MSG (if using). Stir until smooth and well mixed.
    4 oz cream cheese, 1/4 cup sour cream, 1 clove garlic, 1/4 tsp salt, 1/4 tsp black pepper, MSG for extra flavor
  • Combine Ingredients: Add the cream cheese mixture to the container with the cucumber slices.
  • Add Remaining Ingredients: Add the diced jalapeños, bacon bits, shredded cheddar cheese, and sliced green onions to the container.
    2-3 jalapeño peppers, 1/4 cup bacon bits, 1/4 cup shredded cheddar cheese, 2 green onions
  • Mix: Secure the lid on the container and shake vigorously for about 30 seconds to mix everything together, ensuring the cucumber slices are well coated.
  • Chill: Refrigerate for at least 15-30 minutes to allow the flavors to meld and the cucumbers to soften slightly.
  • Serve: Before serving, give the container another quick shake. Serve chilled directly from the container or transfer to a serving bowl.

Notes

  • For a milder heat level, remove all seeds and membranes from the jalapeños. For more spice, leave some seeds in.
  • For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
  • For added texture, sprinkle some crushed tortilla chips or panko breadcrumbs on top before serving.
  • Best consumed within 24 hours to maintain the cucumber's crunch.

Nutrition

Calories: 249kcalCarbohydrates: 10gProtein: 10gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 569mgPotassium: 216mgFiber: 2gSugar: 3gVitamin A: 689IUVitamin C: 4mgCalcium: 130mgIron: 0.5mg
Keyword Cucumber salad, easy side dish, Jalapeño popper salad, quick appetizer, Spicy cucumber salad

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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