Tailgating Tidbits: Grape Salad

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.


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