Ingredients
- 1 (16 oz/450 g) bag frozen peas, thawed
- 8 slices bacon, cooked until crispy and crumbled
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- ½ cup ranch dressing
- 3 green onions, thinly sliced
- 2 tbsp fresh parsley, chopped (optional)
- ¼ tsp garlic powder
- ¼ tsp black pepper
- Salt, to taste
Instructions
- Thaw the frozen peas and pat them dry with paper towels.
- In a large bowl, whisk together the sour cream, ranch dressing, garlic powder, and black pepper.
- Stir in the peas, cheddar cheese, green onions, parsley, and about three-quarters of the crumbled bacon.
- Mix gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, top with the remaining bacon, extra cheddar cheese, and a few sliced green onions.
Tips
- For extra crunch, add ½ cup diced celery or ¼ cup diced red onion.
- Swap half the sour cream for Greek yogurt for a lighter version.
- Best served chilled.
- Store in an airtight container in the refrigerator for up to 3 days.
Makes
6–8 servings
This creamy, cheesy pea salad is perfect for BBQs, potlucks, picnics, or as a make-ahead side dish.
