In a skillet over medium heat, cook the bacon strips for about 8-10 minutes, turning occasionally, until crispy. Transfer to a paper towel-lined plate to cool.

While the bacon cools, wash and slice the cucumbers into ¼-inch rounds.

In a small mixing bowl, blend together the sour cream and ranch seasoning mix until smooth. Set aside.

In a large mixing bowl, combine the sliced cucumbers, crumbled bacon, shredded sharp cheddar cheese, thinly sliced red onion, and fresh dill. Gently toss.

Pour the ranch dressing over the cucumber mixture and gently fold to coat all ingredients evenly.

Season with salt and pepper to taste. Serve immediately or chill for 10-15 minutes to enhance flavors.