Name: Jalapeño Popper Cucumber Salad
Prep time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large cucumbers (English or Persian), thinly sliced or chopped; 1–2 jalapeños, finely chopped (seeds removed for milder heat); 4 oz cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 2 tbsp mayonnaise; 1 cup shredded cheddar cheese (or cheddar-blend); 1/2 tsp garlic powder; 1/2 tsp onion powder (optional); 1/4 tsp smoked paprika; Salt and black pepper, to taste; Optional garnish: chopped green onions, chopped fresh parsley or chives, crushed red pepper flakes

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Jalapeño Popper Cucumber Salad takes everything I love about the classic spicy, cheesy appetizer and turns it into a cool, crunchy, and creamy salad. Crisp cucumbers are tossed with chopped jalapeños, cream cheese, shredded cheddar, and a smoky, tangy dressing that brings all the popper vibes — without needing to turn on the oven.

Why You’ll Love This Recipe

I love how this salad blends freshness and indulgence in every bite. The cucumbers keep it light and refreshing, while the cream cheese and cheddar give it that rich, jalapeño popper flavor. It’s easy to make, perfect for BBQs, potlucks, or a fun twist on your usual side dish, and it adds just the right amount of heat without being overwhelming. Jalapeño Popper Cucumber Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumbers (English or Persian), sliced or chopped
Jalapeños, finely chopped (seeds removed for less heat)
Cream cheese, softened
Shredded cheddar cheese
Sour cream or Greek yogurt
Mayonnaise
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper

Directions

I start by slicing or chopping the cucumbers into bite-sized pieces and dicing the jalapeños. I set them aside.
In a mixing bowl, I combine the softened cream cheese, sour cream (or Greek yogurt), mayo, garlic powder, onion powder, smoked paprika, salt, and pepper. I mix until smooth and creamy.
I stir in the shredded cheddar and mix until well combined.
I fold in the cucumbers and jalapeños, tossing gently until everything is evenly coated in the dressing.
If I’m adding green onions, or a crunchy topping, I sprinkle them on just before serving for texture.
I chill the salad for about 20 minutes before serving to let the flavors come together.

Servings and timing

This recipe serves 4–6 as a side dish.
Prep time: 15 minutes
Chill time (optional): 20 minutes
Total time: 35 minutes

Variations

Sometimes I mix in diced red bell pepper for sweetness and color. For extra heat, I leave some jalapeño seeds in or use a dash of hot sauce. If I want it extra cheesy, I add a bit of pepper jack. And for a low-carb party snack, I even serve this salad as a dip with celery sticks or crackers.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s best served cold, and I stir it well before eating since the dressing can thicken or separate slightly. I don’t recommend freezing it. Jalapeño Popper Cucumber Salad

FAQs

Is this salad spicy?

It has a gentle heat from the jalapeños, but I remove the seeds for a milder flavor. If I want it spicier, I leave some seeds in or add chili flakes.

Can I make it ahead of time?

Yes, I often make it a few hours in advance and keep it chilled — just hold off on adding any crunchy toppings until right before serving.

What kind of cucumber works best?

I like English or Persian cucumbers because they’re crisp and have fewer seeds, but regular cucumbers work if I scoop out the center first.

Can I make this dairy-free?

Yes, I use dairy-free cream cheese, vegan mayo, and a plant-based yogurt or sour cream alternative — it still turns out creamy and flavorful.

What goes well with this salad?

I serve it with grilled meats, burgers, or tacos. It’s also great alongside BBQ ribs or as part of a picnic spread.

Conclusion

Jalapeño Popper Cucumber Salad is a cool, creamy, and spicy twist on the classic appetizer — and it’s always a hit at the table. I love how it balances freshness with richness, and how fast it comes together. Whether I’m bringing it to a cookout or just spicing up my weekday meals, this salad is one I keep coming back to.