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Jalapeño Popper Cucumber Salad

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Jalapeño Popper Cucumber Salad combines the creamy, spicy flavors of jalapeño poppers with crisp cucumber for a cool, refreshing, crunchy salad perfect for picnics, cookouts, or easy weeknight sides.

Ingredients

  • 2 large English or Persian cucumbers, thinly sliced (rounds or half‑moons)
  • 23 fresh jalapeños, finely chopped (seeds removed for milder heat)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons mayonnaise (optional, for extra richness)
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped green onions or chives (optional, for garnish)
  • Optional topping: crispy fried onions or crushed crackers (for crunch)

Instructions

  1. Slice the cucumbers into thin rounds or half‑moons and place them in a large bowl.
  2. In a separate bowl, stir together the softened cream cheese, sour cream (or yogurt), mayonnaise (if using), garlic powder, onion powder, salt, and pepper until smooth and creamy.
  3. Fold the chopped jalapeños and shredded cheddar cheese into the creamy dressing until fully combined.
  4. Pour the dressing over the sliced cucumbers and gently toss to coat evenly.
  5. If desired, top with crispy fried onions or crushed crackers for extra crunch. Garnish with chopped green onions or chives.
  6. Chill in the refrigerator for at least 15–20 minutes before serving to let flavors meld. Serve cold.

Notes

  • For extra creaminess, add a diced avocado before tossing the salad.
  • For a citrusy twist, squeeze a little lime juice into the dressing before mixing.
  • To increase heat, include some jalapeño seeds or add a splash of hot sauce to the dressing.
  • Pickled jalapeños can be used instead of fresh for a tangier flavor — chop them finely and adjust amount to taste.
  • This salad works well as low‑carb or keto‑friendly, especially if crunchy toppings with carbs are skipped.

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