In a large mixing bowl, combine the sour cream, cream cheese, sugar, and vanilla; mix until smooth.
Add the grapes into the mixture and stir carefully.
In a small bowl, combine the brown sugar and nuts; sprinkle over grapes.
Cover and refrigerate for at least 2-4 hours before serving. Enjoy!
Notes
Use seedless grapes. The grapes are left intact in the salad and no one wants to crunch into a seed when eating.
Use red and green grapes. While you can technically use one or the other, the contrasting colors make the salad look more interesting while adding more complex flavors and textures since these grapes are slightly different.
Make sure to soften the cream cheese. This way it will easily mix with the other ingredients and turn out smooth and creamy.
Healthier version. Use plain Greek yogurt instead of sour cream. It tastes slightly different but will still work. This swap boosts the protein and lowers the fat.
Add another fruit into the mix. Fresh strawberries, blueberries, and even diced apple work great.
Store. Transfer the leftovers to an airtight container and store them in the fridge for up to three days.