Wash grapes and pat dry. Cream the cream cheese and sour cream together. Add sugar and vanilla. Mix well. Pour mixture over grapes and stir gently. Refrigerate.
When ready to serve, top with brown sugar and walnuts or pecans.
We featured this recipe in the February/March 2016 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe submitted by Beverly Jean Porter of Grant County and was in Farm Bureau Favorites: A Taste of District 3 cookbook. To purchase your own copy for $10, contact Melissa Doyle, District 3 Coordinator, at 866.355.7343 or email@example.com.