Grapes salad

  

 Ingredients

8 ounces cream cheese, softened

1 cup sour cream

1/3 cup granulated sugar, or brown sugar for a more robust flavor (adjust according to sweetness of grapes) 

2 tsp vanilla extract

1-2 tbsp heavy cream or half and half, optional if you prefer to thin the dressing out a little

1-2 tsp lemon juice, or to taste

4 pounds seedless grapes (combination of green, red and/or black), stems removed, washed, drained, and dried on a clean dish cloth or paper towels

2 tbsp brown sugar, or more to taste 

3 tbsp  flaked almonds, chopped pecans or walnuts, optional, lightly toasted and cooled

 

Preparations

In a large mixing bowl, beat the cream cheese until it is soft and fluffy, then add the sour cream, sugar, heavy cream, lemon juice and vanilla and beat until combined. Add the grapes and gently fold them in until thoroughly coated with the dressing. Cover and refrigerate for at least 2 hours before serving, or overnight. This can be made a day in advance.

This will keep for 2-3 days before the grapes become mushy.

 

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