Monday, October 31, 2016

Grape Salad

We had our Annual Fall Block Party this weekend. Everyone brings food to share. Many bring more than one dish, and they're all delicious. There's a great variety of Savory and Sweet food. There's always a Grill or two fired up for Meat Entrees. This year one of the dishes was this Grape Salad. I had never had it before, had never heard of it, but it was one of my favorite things. I got the recipe from our neighbor and a brief story about it. I ended up researching it and discovered that it's a very popular recipe.
Thank you Jane for sharing another incredible recipe with the Hippy in the Kitchen!
I realize that many of my readers may already know this recipe, but I wanted to post it and have it in print.
It's actually a very simple recipe but the results are delicious.
The original recipe calls for 4 pounds of Grapes. It can easily be cut in half to make a smaller serving.

Grape Salad

4 pounds of whole Red Seedless Grapes or a mixed variety. (make sure they're seedless and leave them whole.

In a Large Mixing Bowl with a hand mixer:
8 oz. Cream Cheese, room temperature.
8 oz. Sour Cream
1/3 C Granulated Sugar
1/4 tsp Vanilla
Mix until Creamy Smooth.

In another Mixing Bowl:
3/4 C Packed Light Brown Sugar
3/4 C Very finely chopped Pecans.
Mix until well combined.
Mix Half of this into the Cream Cheese Mixture.
Stir well to combine.

Add Grapes to the Cream Cheese Mixture.
Transfer to a Serving Dish.
Sprinkle evenly with the remaining Pecan and Brown Sugar Mixture.

Peace in the Kitchen!

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