Slice the cucumbers thinly and sprinkle them with salt; let them drain in a colander for 15 minutes.

In a medium bowl, combine sour cream (or Greek yogurt), vinegar (or lemon juice), garlic powder, dill, salt, and pepper. Whisk until smooth.

Add the drained cucumbers to the dressing, tossing gently to coat.

Sprinkle the cheddar cheese and bacon bits over the salad and fold them in carefully.

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