Cook your bacon until it's deeply golden and crisp. Let it drain on paper towels and then crumble it—each little bit will bring plenty of crunch and smoky goodness.

In a large mixing bowl, whisk together the sour cream, mayonnaise, sugar, cider vinegar, salt, and pepper. You’re looking for a smooth, creamy dressing that smells slightly tangy and sweet.

Add the chopped fresh dill to the dressing and whisk again to distribute the herbs evenly.

Make sure your peas are fully thawed and patted dry—this stops the dressing from turning watery and keeps every bite vibrant. Add them to the bowl along with the finely diced red onion and cheddar cheese.

Fold everything gently until the peas and cheese are coated in the creamy dressing. You’ll see flecks of dill and all those colors start to pop.

Just before serving, scatter the crumbled bacon over the top (or stir it in if you love that smoky flavor in every bite). Serve right away, or chill briefly for the flavors to meld a bit more.