Creamy Grape Salad

Creamy Grape Salad is a study in contrasts - sweet and creamy, crispy and soft, nutty and fruity in one recipe. A hit for potluck dinners!

Prep Time 5

Chill Time: 1

Total Time 1 5

Servings servings

Remove the grapes fom the stems and vines. Wash thoroughly with cold water. Allow the grapes to dry completely before proceeding with the recipe.
2 pounds seedless green grapes, 2 pounds seedless red grapes
Add the cream cheese and sour cream to a medium bowl. Use an electric mixer (or wooden spoon or spatula) on medium-low speed to mix until thoroughly combined and no lumps remain.
8 ounces cream cheese, 1/2 cup sour cream
Add the sugar and vanilla extract to the cream cheese mixture. Beat until well incorporated.
1/4 cup granulated sugar, 2 teaspoons vanilla extract
Add the dry grapes to the cream cheese mixture. Fold until the grapes are completely coated.
Cover and place in the refrigerator to chill for at least one hour and up to three hours.
When ready to serve, garnish with chopped, toasted pecans and brown sugar.
1/4 cup light brown sugar, 1/4 cup toasted pecans

Spread the grapes out on a layer of paper towel to speed up the drying time.
Be sure to use seedless grapes.
The salad may be served immediately, but a couple of hours of chilling time improves the flavors.
Using full-fat sour cream and cream cheese will result in the best consistency.