Recipe courtesy of Celeste Podojil
3 pounds red and green grapes (picked from stem, washed and dried)
8 oz softened cream cheese
8 oz sour cream
½ cup sugar
1 teaspoon vanilla
6 tablespoons brown sugar
2 cups roughly chopped pecans (can roast in dry pan for 5-7 minutes to intensify flavor)
Mix cream cheese, sour cream, white sugar and vanilla together until smooth. Add the grapes and stir gently.
Add to a large glass bowl and top with brown sugar and chopped pecans.
Chill at least 30 minutes before serving.