Ingredients

The following ingredients have 12 Servings
  • 2 lbs seedless red grapes (rinsed and dried)
  • 2 lbs seedless green grapes (rinsed and dried)
  • 1 cup roughly chopped pecans (toasted and divided)
  • 1 8 ounce block Neufchatel cream cheese, softened ((Or regular cream cheese))
  • 1 8 ounce container sour cream
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2-3 Tbsp light brown sugar

Instruction

  • Rinse and pick over grapes, remove stems and dry completely.
  • To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a baking pan. Toast for 6-8 minutes until lightly golden and fragrant. Let cool, then chop.
  • To make the dressing: Add Neufchatel, sour cream, sugar and vanilla to a large mixing bowl. Cream together using an electric mixer for 2 minutes or until smooth and fully combined.
  • Use a large spatula or spoon to gently fold the grapes and toasted pecans into the dressing until evenly coated. (Reserve 3 tablespoons pecans for garnishing)
  • Place into an airtight container and chill for at least 4 hours or overnight.
  • Sprinkle the top with brown sugar and garnish with reserved pecans just before serving.
  • Store leftovers in an airtight container chilled for up to 3 days.