Ingredients
Scale
- 3 large English cucumbers, thinly sliced
- 2 fresh jalapeños, seeded and finely diced (leave seeds in for extra heat)
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream or Greek yogurt (for a healthier alternative)
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, finely chopped (or substitute with green onions)
- 1 tablespoon fresh dill, chopped (optional but adds lovely brightness)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
If you’re looking to make this dish dairy-free, swapping cream cheese for a vegan cream cheese and using coconut yogurt instead of sour cream works beautifully without sacrificing creaminess. And if fresh jalapeños are too spicy for your family, try using a milder pepper like poblano or even a pinch of smoked paprika for a smoky twist.
Instructions
- Start by washing and thinly slicing the English cucumbers. I like to use a mandoline for even slices, but a sharp knife works just as well. Place the slices in a large mixing bowl.
- Seed and finely dice the jalapeños. Remember, the seeds carry most of the heat—my daughters prefer a little less spice, so I usually remove them. Add the jalapeños to the cucumbers.
- In a separate bowl, combine the softened cream cheese and sour cream (or Greek yogurt). Use a whisk or fork to blend until smooth and creamy. This step always reminds me of standing on my little flour-dusted stool next to Nonna Rosa, watching her whip up creamy sauces that felt magical.
- Add the shredded cheddar cheese, chopped chives, dill (if using), apple cider vinegar, and garlic powder to the cream cheese mixture. Stir well to combine. Season with salt and pepper to taste.
- Pour the dressing over the cucumbers and jalapeños, gently folding everything together until all slices are evenly coated. Be careful not to bruise the cucumbers—they should stay crisp and inviting.
- Let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully—something my mom Elena always insisted on, saying, “Good things take time.”
- Before serving, give the salad a gentle toss and adjust seasoning if needed. Garnish with a few extra chives or a sprinkle of cheddar for a pretty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
