Description
Jalapeño Popper Cucumber Salad is a cool, crunchy and creamy side dish combining crisp cucumbers with spicy jalapeños, tangy cream cheese and cheddar, and a smoky‑savory dressing — giving all the flavor of jalapeño poppers without the baking. It’s a refreshing, crowd‑pleasing salad that comes together in minutes and is perfect for BBQs, potlucks, or weeknight dinners.
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
Instructions
- Slice or chop cucumbers into bite-sized pieces and finely dice jalapeños (remove seeds if you prefer milder heat). Set aside.
- In a mixing bowl, combine softened cream cheese, sour cream (or yogurt), mayonnaise, garlic powder, onion powder (if using), smoked paprika, salt, and black pepper. Stir until smooth and creamy.
- Fold in the shredded cheddar cheese and mix until evenly distributed.
- Add the chopped cucumbers and jalapeños to the bowl. Toss gently until everything is well coated in the creamy dressing.
- If desired, sprinkle chopped green onions or fresh herbs on top just before serving for added freshness and texture.
- Chill the salad in the refrigerator for about 20 minutes to allow the flavors to meld, then serve cold as a side dish or a snack.
Notes
- You can add diced red bell pepper for a sweet crunch and color variation.
- For more heat, leave some jalapeño seeds in or stir in a pinch of red pepper flakes or a dash of hot sauce.
- For a cheesier or tangier twist, swap some cheddar for pepper jack or add a sprinkle of shredded Parmesan.
- This salad also works great as a creamy dip — serve with celery sticks, carrot sticks, pita chips, or crackers instead of serving as a salad.
- Store leftovers in an airtight container in the fridge for up to 3 days; stir before serving again as the dressing may thicken slightly.
- For a lighter, creamy‑but‑lower‑fat version, use low-fat yogurt instead of sour cream and skip the mayo or reduce cream cheese.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
