Preparation

• In a large bowl, combine the softened cream cheese, sour cream, Greek yogurt, sugar, vanilla extract, and salt. Using an electric mixer or whisk, blend until the mixture is completely smooth and creamy with no lumps.
• While the cream cheese mixture sets, wash and thoroughly dry the grapes. Spread them on a clean kitchen towel and pat gently until completely dry. Toast the pecans in a dry skillet over medium heat for 2-3 minutes.
• Add the dried grapes to the creamy base and gently fold them together until evenly coated. Transfer to a serving bowl or airtight container, cover, and refrigerate for at least 24 hours.
• Remove the salad from the refrigerator about 10 minutes before serving. Just before serving, sprinkle the toasted pecans and light brown sugar over the top.