Jalapeño Popper Cucumber Salad Recipe
Introduction
This Jalapeño Popper Cucumber Salad is a refreshing and spicy twist on the classic appetizer. Combining crisp cucumbers with creamy cheese and a kick of jalapeño, it’s perfect for summer gatherings or a quick snack.
Ingredients
- 2 large cucumbers, sliced
- 4 oz cream cheese, softened
- 1-2 jalapeños, finely chopped
- 1/2 cup shredded cheddar cheese
Instructions
- Step 1: In a mixing bowl, combine the cream cheese, chopped jalapeños, and shredded cheddar cheese until well blended.
- Step 2: Toss the sliced cucumbers with the cheese mixture until evenly coated.
- Step 3: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips & Variations
- Remove the seeds from jalapeños to reduce heat if preferred.
- Add a squeeze of fresh lime juice for extra brightness.
- Use Greek yogurt instead of cream cheese for a lighter version.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving and enjoy chilled for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate. It tastes best when served within 24 hours to keep the cucumbers crisp.
Can I use a different type of pepper instead of jalapeño?
Absolutely! You can substitute jalapeños with milder peppers like poblano or spicier ones like serrano, depending on your heat preference.
PrintJalapeño Popper Cucumber Salad Recipe
A refreshing and spicy Jalapeño Popper Cucumber Salad that combines crisp cucumbers with creamy cream cheese, spicy jalapeños, and sharp cheddar cheese. This no-cook, easy-to-make salad is perfect for a quick snack or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 2 large cucumbers, thinly sliced
- 4 oz cream cheese, softened
- 2 jalapeños, finely chopped (seeds removed for less heat)
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Prepare Ingredients: Wash and thinly slice the cucumbers. Finely chop the jalapeños and shred the cheddar cheese if not pre-shredded. Soften the cream cheese to make mixing easier.
- Mix Salad: In a large bowl, combine the sliced cucumbers, softened cream cheese, chopped jalapeños, and shredded cheddar cheese. Stir well until the cream cheese evenly coats the cucumbers and the ingredients are fully incorporated.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly.
- Serve: Remove from the refrigerator and serve chilled as a refreshing and spicy side dish or snack.
Notes
- Remove jalapeño seeds for milder heat.
- Serve chilled for best flavor.
- Can be garnished with fresh herbs like dill or cilantro for extra aroma.
- Use Greek yogurt instead of cream cheese for a lighter version.
Keywords: Jalapeño Popper, Cucumber Salad, Cream Cheese Salad, Spicy Salad, No-Cook Salad, Summer Salad
