Cook the bacon until crispy, about 8-10 minutes over medium heat or 6 minutes in the microwave. Transfer to a paper towel-lined plate to cool.

Slice the cucumbers into ¼-inch rounds and set aside in a large mixing bowl.

In a medium bowl, combine sour cream and dry ranch seasoning mix. Mix until the dressing is smooth and creamy.

Add the sliced cucumbers, crumbled bacon, sharp cheddar cheese, red onion, and dill into the mixing bowl and gently toss.

Pour the ranch dressing over the salad mixture and gently mix to coat without crushing the cucumbers.

Season with salt and black pepper to taste. For best flavor, serve immediately or let chill for 10-15 minutes before serving.