This simple Grape Salad Recipe is wonderfully fresh, creamy, and sweet. It can be served as a side dish or dessert, and is perfect for spring and summer holidays and parties!
Course Side Dish
Cuisine American
Prep Time 10 minutesmins
Cook Time 1 hourhr
Refrigeration time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 12to 16 servings
Calories 252
Ingredients
8ouncescream cheeseat room temperature
1cupsour cream
½cupgranulated sugar
1teaspoonvanilla extract
4poundsred seedless grapes, rinsed and drained wellabout 10 cups
In a large mixing bowl, using an electric mixer on medium speed, beat together the cream cheese, sour cream, sugar and vanilla extract until smooth and thick, about 3 minutes.
Add the grapes to the bowl and, using a rubber spatula, gently fold the grapes into the cream cheese mixture until everything is evenly coated. Refrigerate for at least 1 hour before serving, or overnight.
Prior to serving, sprinkle with brown sugar and chopped pecans. Leftovers can be stored in the refrigerator for up to 3 days.
Notes
Grapes: You can use all red grapes (my favorite!), all green, or a mixture of the two based on your personal preferences. Leave them whole
Cream Cheese and Sour Cream: I used full-fat cream cheese and sour cream because I wanted a nice, thick mixture. Low-fat alternatives have higher water content so if you use low-fat just be aware that your "dressing" could be thinner or slightly more watery.
Lighter Alternative: Use yogurt in place of the sour cream.
Brown Sugar Topping: You can sprinkle the brown sugar and pecans before chilling, and the brown sugar will sort of dissolve into the mixture (SO GOOD), but be sure to give it a stir before serving if you do this!
Make-Ahead: Chill the mixture for at least 1 hour before serving and up to overnight.
Storage: Keep leftovers in the refrigerator for up to 3 days. After that, the grapes will lose their crispness and the mixture will get watery.