Wash the cucumbers thoroughly under cool running water. Slice them into thin rounds, about ¼ inch thick.

Chop the green onions, discarding the tough root ends. Crumble the crispy bacon into bite-sized pieces.

In a large mixing bowl, add the prepared cucumbers, sharp cheddar cheese, crumbled bacon, and chopped green onions. Toss gently to combine.

Pour the creamy ranch dressing over the salad mixture and sprinkle in the garlic powder and dried dill weed. Toss everything gently.

Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for 10-15 minutes.

Remove from the fridge, stir gently, and serve cold. Garnish with extra bacon bits or green onions if desired.