This straightforward summer dish gets a boost with a crisp cucumber, tomato, and dill salad with onion.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 14 |
| Yield: | 7 cups |
Ingredients
- 2 cups cream cheese
- 1 cup agave nectar
- 3 cups seedless green grapes
- 3 cups seedless red grapes
- 2 cups walnuts
Instructions
- Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts.
- Refrigerate cream cheese mixture for at least 2 hours before serving.
- Substitute brown sugar for the agave syrup if desired.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 100 mg |
| Sugars | 29 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
some changes I live by myself so I cut it down some loved it
Way too much of the cream cheese and agave nectar. The grapes and nuts were drowning in it. Might make it again with brown sugar but might not.
I basically cut the recipes in half using a pound and a half of green grapes and 2 sliced banana since I did not have red grapes. I also substituted half a cup of pecans in place of 1 cup of walnuts and added a tsp of vanilla. It was good but I prefer cream cheese – sour cream dressing instead of a straight cream cheese dressing.