Ingredients:

  • 2 lbs green seedless grapes
  • 2 lbs red seedless grapes
  • 8 oz full-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 1/4 cup granulated cane sugar
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1 cup chopped pecans, toasted

Instructions:

  1. Wash and Dry: Rinse your 2 lbs of green and 2 lbs of red grapes thoroughly. Spread them out on a clean towel. Note: This is the most critical step; any residual water will break the dressing.
  2. Toasting the Pecans: While the grapes air dry, toss your 1 cup of chopped pecans into a dry pan over medium heat for about 5 minutes until they smell like cookies and look dark brown.
  3. Creaming the Base: In your large bowl, combine the 8 oz of softened cream cheese and 1 cup of Greek yogurt. Beat with your mixer until the mixture looks like whipped clouds.
  4. Adding Sweetness: Pour in the 1/4 cup granulated sugar, 1 tsp vanilla, and the pinch of salt. Beat for another minute to ensure the sugar crystals begin to dissolve.
  5. The Marriage: Dump the bone dry grapes into the bowl. Use your spatula to gently fold them until every single grape is cloaked in white.
  6. The Chill Phase: Cover the bowl and put it in the fridge for exactly 60 minutes. Note: This allows the fat to firm up and the flavors to meld.
  7. Topping Prep: In a small bowl, toss the toasted pecans with the 1/2 cup of packed brown sugar.
  8. The Final Reveal: Just before you walk out the door or put the bowl on the table, sprinkle the pecan mixture over the top.
  9. Don't Stir: Leave the topping as a layer on top. This prevents the brown sugar from dissolving into the dressing too quickly.
  10. Serve Cold: This dish is best served straight from the fridge while the grapes are still icy and crisp.