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Grape Salad with Pecans

Source- Jennifer Wiilams

2 1/2 lb. Red and green seedless grapes

4 oz. cream cheese, at room temperature

1/2 c. sour cream or greek yogurt (plain or vanilla)

1/4 tsp. salt

3 tbsp. packed light brown sugar, divided

3/4 c. toasted pecans

Halve half of the grapes. Stir together cream cheese, sour cream, salt, and 2 tablespoons brown sugar in a bowl until sugar is dissolved. Add grapes and stir gently to coat. Top with pecans and remaining brown sugar just before serving.