Ingredients
Scale
- 2 large cucumbers, diced
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup jalapeños, diced (fresh or pickled)
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine the diced cucumbers with the finely chopped red onion and jalapeños. Mix well to distribute the ingredients evenly.
- Step 2: In a separate bowl, blend the softened cream cheese with the shredded cheddar cheese until smooth and creamy.
- Step 3: Add the lime juice and chopped cilantro to the cheese mixture, stirring until fully incorporated. Season with salt and pepper to taste.
- Step 4: Gently fold the cucumber mixture into the cheese mixture until all ingredients are combined and coated.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold as a refreshing side dish.
Notes
- For optimal freshness, store any leftover Spicy Jalapeño Popper Cucumber Salad in an airtight container in the refrigerator, where it can last for up to 2 days.
- This salad is best enjoyed cold, so there's no need for reheating; simply take it out of the fridge and give it a gentle stir before serving.
- Consider serving the salad alongside grilled meats or tacos for a delightful contrast of flavors, or use it as a topping on crispy tortilla chips for a fun appetizer.
- To enhance the creaminess and flavor, try mixing in a bit of sour cream or Greek yogurt with the cheese mixture, which also adds a nice tang to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 4g