grape salad with cream cheese
This classic Southern-style dish blends juicy grapes with a smooth cream cheese and sour cream mixture, then tops it off with crunchy pecans and a sprinkle of brown sugar.
Equipment
- Large Mixing Bowl
- Hand Mixer or Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Serving Dish or Bowl
- Plastic Wrap or Lid
Ingredients
For the Creamy Base and Fruit
- 4 cups seedless grapes (a mix of red and green), washed and halved
- 8 oz cream cheese, softened
- 1 cup sour cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping
- 1 cup pecans, chopped
- ¼ cup brown sugar
Instructions
Preparation Steps
- In a large mixing bowl, I start by beating the softened cream cheese until it’s smooth and lump-free. Then, I add the sour cream, granulated sugar, vanilla extract, and just a pinch of salt. I mix it all together until the mixture is creamy and well combined.
- Next, I gently fold in the halved grapes using a spatula. It’s important to be gentle here—you want the grapes coated, not crushed. Make sure each grape is evenly covered in that creamy, tangy base.
- Once everything is mixed, I transfer the salad into a serving dish. Then, I sprinkle the chopped pecans and brown sugar evenly across the top. The combination of creamy and crunchy is what really makes this dish stand out.
- Once the salad is assembled, I always recommend chilling it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully and gives the dish a refreshing, cool texture that’s especially satisfying on warm days.