Ingredients:

  • 1 large English Cucumber (350g), unpeeled
  • 1/2 tsp sea salt (3g) for draining
  • 16 oz brick-style cream cheese (450g), softened
  • 1/2 cup plain Greek yogurt (120g)
  • 1 packet dry Ranch seasoning mix (28g)
  • 1/2 cup sharp cheddar cheese (60g), finely shredded
  • 1/2 cup cooked bacon (60g), extra crispy and finely chopped
  • 1/4 cup fresh chives (10g), minced
  • 2 tbsp fresh dill (5g), finely chopped
  • 1/2 tsp garlic powder

Instructions:

  1. Cut your 350g English cucumber into small, 1cm cubes.
  2. Toss the diced cucumber with 1/2 tsp sea salt in a colander.
  3. Place the colander over a bowl and wait 30 minutes until a pool of liquid collects at the bottom.
  4. Use a clean kitchen towel to firmly squeeze the diced cucumbers until they feel noticeably drier and slightly shrunken.
  5. In a large bowl, use a hand mixer to whip the 450g of softened cream cheese until it looks light and fluffy.
  6. Fold in the 120g of Greek yogurt and 1/2 tsp garlic powder.
  7. Sprinkle in the Ranch packet and the fresh dill and chives. Mix until no streaks of seasoning remain.
  8. Gently fold in the drained cucumbers, shredded cheddar, and the extra crispy bacon.
  9. Refrigerate for at least 30 minutes until the flavors have melded and the dip is firm.