Grape Salad Recipe
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How to Make Grape Salad with Cream Cheese
This grape salad is one of my favorite side dishes to make for the holidays! The perfect level of creamy and sweet mixes flawlessly with the slight tartness from the grapes.
Grape Salad
Servings 8
Ingredients
- 2 Pounds Seedless Green Grapes
- 2 Pounds Purple Seedless Grapes
- 8 Ounces Cream Cheese room temp
- ½ Cup Sour Cream
- ¼ Cup Sugar
- 1 Tablespoon Vanilla Extract
- Light Brown Sugar optional
- Chopped Pecans optional
Instructions
- Remove your grapes from the vines and wash thoroughly. Let fully drain and dry before proceeding.
- In a large mixing bowl, combine the sour cream and cream cheese. Mix until smooth and creamy.
- Add the sugar and vanilla, mixing until fully combined.
- Add the grapes and mix until they’re fully coated.
- Cover and chill for 1 hour before serving, for best results.
- Garnish with a sprinkle of brown sugar and chopped pecans, if desired. Enjoy!
Notes
Tips:
It’s best if you can find grapes that are smaller and more bite size. This just makes it easier to eat. However, buying grapes throughout the seasons can be difficult, so any size will do. I mean, you could even just use one type of grape instead of mixing them. This is all up to you and basic changes like this won’t ruin the salad in the slightest.
Your cream cheese mixture might be a tad lumpy. That’s okay, once you fold in the grapes, these lumps disappear. However, if you would like to make sure they disappear, use a hand mixer to combine the sour cream and cream cheese.
Do not add wet grapes to your mixture or it won’t stick well.
Each person will like more or less of the ingredients. I like less sour cream and less sugar in mine. However, some people like to really turn up that sweetness. It’s best to start out with my recipe, and before adding the grapes, taste the cream cheese mixture and adjust it to your tastes or preferences.
Traditionally, grape salad is served with a sprinkle of brown sugar and some chopped pecans. I love this addition, but it’s not for everyone. Further, it’s not necessary to make this one delicious recipe!
You can serve this salad right away, but it definitely tastes best when it’s had a short bit to chill and soak up flavors.
Keep in an airtight container, in the fridge, for up to 4 days. Do not freeze.
Keep in an airtight container, in the fridge, for up to 4 days. Do not freeze.
