Creamy Grape Salad
This grape salad is a total crowd-pleaser! You’ve got juicy grapes, a creamy dressing, crunchy pecans, and a sweet brown sugar topping. It’s a hit with kids and gets rave reviews at every potluck.
Servings: 8 servings
Ingredients
- 2 pounds grapes green, red or a mix; cold from fridge recommended
- 4 oz cream cheese ½ block of Philly, softened
- ½ cup sour cream or Greek yogurt
- 2 tablespoons granulated sugar more or less to taste
- ½ teaspoon vanilla extract
- 3 tablespoons light brown sugar
- 3 tablespoons chopped pecans or walnuts
Instructions
- Prep grapes: If not already done, wash grapes and pat dry. Cut in half or quarters if serving to children under 5 years old, or if grapes are very large.
- Make dressing: In a large bowl, beat cream cheese, sour cream, granulated sugar and vanilla until smooth. Fold in prepared grapes. Spread in a serving dish if desired (see notes for recommendations).
- Finish and chill: In a separate small bowl, combine light brown sugar and chopped pecans. Sprinkle evenly over grapes. Loosely cover and chill in refrigerator for 1-2 hours. Serve cold.
Notes
Serving dish choice: If you use a deeper, more narrow serving dish or bowl, the brown sugar mixture will be thicker on top which is ideal if you want less but bigger servings.
If you want to stretch the grape salad across more smaller servings (eg for potlucks), I recommend spreading the grape mixture in a more shallow casserole dish (7×11 is a good choice). The brown sugar mixture will be less thick on top, but more servings get an even amount of it and you won’t end up with everybody picking off the top layer and leaving the bottom layer without sauce.
Leftovers: You can keep the salad in an airtight container in the fridge for up to three days.