THE BEST Creamy Grape Salad Recipe

Creamy grape salad is the highlight of every summer get-together – at least in my family.

And after one bite, I think you’ll agree it’s a winner.

Easy to make, no-bake, and super luxurious, this creamy grape salad recipe is light, bright, and borderline healthy.

Sure, it’s loaded with cream cheese, sour cream, and sugar, but it’s also loaded with grapes!

That’s nature’s candy right there.

This wonderfully refreshing, not too sweet summer dish is suitable as a side dish or dessert. So give it a try and let me know what you think.

Creamy Grape Salad with Pecans recipe

Grape salad lasts exactly ZERO to prepare culinary arts. If you can put things in a bowl and stir, you’ve got it all covered.

This fact and its fantastic taste make it so popular.

So if you’ve never tried creamy grape salad, you’re in for a treat here.

Sweet red grapes and sugar. Tart green grapes and spicy cream cheese. Nutty pecans and warm brown sugar.

It really has everything.

And even better, it’s creamy, crunchy, crunchy and juicy.

Serve at the BBQ, at your next holiday feast, or as a creamy dessert that’s light yet super filling.

Honestly, you can’t go wrong with this recipe. Period.

ingredients

You’ll love how short and sweet this ingredient list is! In fact, you only need three simple components:

• The grapes – For this recipe you will need a mix of red and green seedless grapes. Both make the dish more appealing and ensure that each bite is balanced between sweetness and acidity.

• The sauce – To prepare the “sauce” you will need sour cream, cream cheese, sugar and vanilla. Start with room temperature cream cheese so it blends easily, and choose full-fat for best results.

• The toppings Add some brown sugar and chopped pecans just before serving. Just sprinkle them on top for a sweet, nutty warmth you’ll love.

How to make creamy grape salad

This recipe is another super quick dish that’s ready in 1-2-3!

1. Make the sauce.

Combine the soft cream cheese with sour cream, sugar and vanilla. Mix the ingredients thoroughly until smooth.

I like to use a hand mixer, but you can also make it by hand. It just needs a little more elbow grease.

2. Mix in the grapes and chill.

Place the grapes in the bowl and stir with a spatula until well coated.

Then place the salad in a clean serving bowl, cover and place in the refrigerator.

It needs to be refrigerated for at least an hour, but four hours is better and overnight is best.

3. Add toppings and serve.

If desired, generously sprinkle the brown sugar and pecans on top. Don’t stir!

Finally, serve and enjoy!

Tips for the best grape salad

Here are a few tips to remember:

• Let the cream cheese warm to room temperature. I’ve said it before, and I’ll probably say it again: the cream cheese needs to get warm and soft before you use it. Otherwise, it’s very, very difficult to mix with the other ingredients—especially by hand.

• Use yogurt or marshmallow cream instead of sour cream. Yogurt is a healthier alternative, but marshmallow cream is sweeter. (You can omit the sugar if you go the marshmallow creme route.)

• Cut the grapes before adding them. We all know that young children should not be given whole grapes. So if you have children (or older relatives) eating the salad, cut the grapes in time.

• Make sure the grapes are firm and ripe. If the grapes are already softening, do not use them. They won’t do well in the salad and the texture will be terrible.

• Experiment with toppings. Some recipes use broken pieces of candy instead of nuts and sugar. Try Heath Bars, Twix or other favorite candy. You can also swap out the pecans for walnuts or pistachios.

• Leave it in the fridge overnight if possible. The longer the salad chills, the better it tastes. Try to do it a day in advance if possible.

How to store leftovers

As I mentioned earlier, the colder this salad is, the better it tastes. Luckily, that means storage isn’t an issue at all.

Simply wrap the serving bowl tightly in plastic wrap and pop it back in the fridge. Alternatively, you can transfer it to an airtight container.

Both will keep it fresh for about a week. Just make sure to mix it well before serving.

Also, don’t add the toppings until you’re ready to eat!

unfortunately, This dish does not freeze well. But luckily, it’s so easy to make that you can do it at the last minute.

More creamy desserts you’ll love

5 cups of lettuce
Ambrosia salad
Watergate Salad
Creamy Grape Salad recipe by Trisha Yearwood