Creamy Grape Salad is sweet and refreshing. This creamy salad with sweetened cream cheese and sour cream is always a hit at potlucks and celebrations.
Ingredients
For the Salad:
8OuncesCream Cheese1 Large Package at Room Temperature
1CupSour Cream
⅓CupWhite Granulated Sugar
2TeaspoonsClear Vanilla Extract
2Pounds Seedless Red GrapesWashed and Stems Removed
2Pounds Seedless Green GrapesWashed and Stems Removed
For the Topping:
3TablespoonsDark Brown Sugar
3TablespoonsChopped Pecans
Instructions
In a large bowl, beat the cream cheese, sour cream, white granulated sugar, and clear vanilla extract until well blended.
8 Ounces Cream Cheese, 1 Cup Sour Cream, 2 Teaspoons Clear Vanilla Extract, ⅓ Cup White Granulated Sugar
Add the red and green seedless grapes and gently fold to coat.
2 Pounds Seedless Red Grapes, 2 Pounds Seedless Green Grapes
Put the grape salad in a serving bowl, cover, and refrigerate until serving.
Sprinkle the salad with the brown sugar and chopped pecans just before serving.
3 Tablespoons Dark Brown Sugar, 3 Tablespoons Chopped Pecans
Notes
My Top TipsAfter washing and destemming the grapes, let them drain on towels and pat them dry.Substitutions& VariationsSubstitute Any Vanilla Extract or Paste. If you don't have clear vanilla extract you can use any vanilla extract or vanilla paste you have on hand.Use all One Color of Grapes. You can use all green grapes or all red grapes. I like the variation of color in my salad. Also, red grapes tend to be sweeter than green grapes which makes the flavor more interesting.EquipmentAn electric hand mixer blends the dressing quickly. But you can also use a wire whisk if you cream the cream cheese first and then add other dressing ingredients, one by one, and beating well after each addition.Make-Ahead & StorageYou can make this salad a few hours ahead of time and it will keep in the refrigerator for up to 4 days in a covered container.