Instructions:
In a large bowl, combine the sliced cucumbers, cheddar cheese, and crumbled bacon.
In a small bowl, whisk together the ranch dressing (or sour cream) with dill, if using. Add a pinch of salt and pepper to taste.
Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated.
Chill for 10–15 minutes in the refrigerator to let the flavors meld (optional but recommended).
Serve immediately as a refreshing, crunchy, and creamy snack!
11 weeks now and I’ve lost 59 lbs. I love how this cookbook is organized into separate sections and the best part is showing how much you can eat of what for the amount of points.
