Prepare the bacon: Cook the bacon slices in a skillet over medium heat until very crisp. Remove the bacon and let it cool on paper towels. Once cool, crumble into small pieces.

Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, dried parsley, dill, garlic powder, onion powder, and fresh lemon juice until completely smooth. Season generously with salt and pepper. Taste and adjust seasonings as needed.

Slice the cucumbers very thinly. If using standard garden cucumbers, you may wish to peel them first. Place the sliced cucumbers and diced red onion into a large mixing bowl.

Gently pour about three-quarters of the prepared ranch dressing over the cucumbers and onions. Add the crumbled bacon and half of the shredded cheddar cheese. Toss very gently to coat all ingredients evenly, being careful not to break up the cucumber slices too much.

Chill the salad for at least 30 minutes before serving to allow the flavors to meld. If the salad thickens too much during chilling, stir in the remaining dressing.

Just before serving, transfer the salad to a serving dish and sprinkle the remaining shredded cheddar cheese over the top for garnish.