This Easy Grape Salad with Cream Cheese recipe is quick, simple and delicious. Toasted pecans and brown sugar top this old-fashioned, make-ahead, “salad” full of juicy grapes and a delicious and decadent dressing made with cream cheese, sour cream, and granulated sugar.
Easy Grape Salad with Cream Cheese is a Southern classic which you can almost always find at potlucks and backyard neighborhood barbecues. My sister Nancy first brought this “salad” to a birthday party for my daughter several years ago. I fell in love with it and have been making it ever since.
I’m actually not sure why grape salad is called a “salad” because it includes sour cream, sugar, and cream cheese, but I’m more than willing to go along with it in the name of “health” especially since it also has red and green grapes!
As if this Easy Grape Salad with Cream Cheese wasn’t decadent enough, I’ve also heard of other variations including a grape salad topped with crushed Butterfingers or Heath bars. I may get brave enough to try this one day, but for now, I’m sticking with this creamy grape salad recipe which can be served as a side dish, “salad” or dessert.
Easy Grape Salad with Cream Cheese is a perfect side dish for an Easter or Mother’s Day Brunch or ladies luncheon. It is also a great make-ahead dish to take to a potluck or backyard barbecue.
How to make Easy Grape Salad with Cream Cheese!
Gather all of your ingredients and wash and dry the grapes and put into a large bowl.
In another bowl, combine the softened cream cheese, sour cream, granulated sugar and vanilla and mix well with an electric mixer.
Spoon the cream cheese-sour cream mixture over the grapes and mix well.
Mix the brown sugar and toasted pecans and sprinkle evenly over the top.
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Easy Grape Salad with Cream Cheese
- 2 pounds green seedless grapes
- 2 pounds red seedless grapes
- 8 oz package cream cheese
- 8 oz container sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup toasted pecans
- Wash the grapes and dry thoroughly. Put the grapes in a large serving bowl.
- In another bowl, combine the cream cheese, sour cream, granulated sugar, and vanilla. Mix well using an electric mixer. Spoon over the grapes and mix thoroughly until all grapes are coated.
- Sprinkle brown sugar and toasted pecans (see note) evenly over the grapes.
- Store covered in the refrigerator until you are ready to serve. It's even better the second day!
I usually toast one pound of pecans at a time and then store in the freezer until I need them.