Begin by slicing the cucumbers thinly using a sharp knife or mandoline for uniformity. Place in a colander and sprinkle with salt. Let sit for about 15 minutes to drain excess moisture.

In a large mixing bowl, whisk together the sour cream (or Greek yogurt), white wine vinegar (or lemon juice), garlic powder, fresh dill, salt, and black pepper until smooth.

After the cucumbers have drained, pat them dry with paper towels. Add slices to the bowl with the dressing and toss until evenly coated.

Sprinkle the shredded cheddar cheese and cooked bacon bits over the cucumber mixture and gently fold together.

Cover with plastic wrap and chill in the refrigerator for 15-20 minutes before serving.