Pimento cheese stuffed celery is a classic Southern appetizer that combines the creamy, tangy kick of pimento cheese spread with the crisp, refreshing crunch of fresh celery stalks. It’s a no-cook, make-ahead snack that works for parties, game days, or a simple afternoon bite. The sharp cheddar, sweet pimentos, and creamy base create a rich filling that contrasts perfectly with the celery’s clean, watery snap.
Ingredients
- 1 bunch celery (about 12 large stalks)
- 8 oz (225 g) sharp cheddar cheese, finely shredded (about 2 cups)
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise (preferably Duke’s or Hellmann’s)
- 1 jar (4 oz / 115 g) diced pimentos, drained (about 1/4 cup)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives or parsley (for garnish, optional)
Instructions
- Wash the celery stalks thoroughly under cold water. Trim off the root end and any leafy tops (reserve leaves for garnish if desired). Pat dry with a clean towel.
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir until smooth and well blended.
- Add the shredded cheddar cheese and drained pimentos. Mix until everything is evenly distributed. Taste and adjust seasoning if needed.
- Using a small spatula or a piping bag fitted with a star tip, fill each celery stalk with the pimento cheese mixture. You can also use a spoon to spread it into the groove. Fill generously, mounding slightly.
- Arrange the stuffed celery on a serving platter. If desired, sprinkle with chopped fresh chives or parsley. Serve immediately, or chill for 30 minutes to let the flavors meld.
Tips
- Make it ahead: You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Stuff the celery no more than a few hours before serving to keep the celery crisp.
- Choose the right celery: Look for firm, tight stalks with no blemishes. Thicker stalks are easier to fill, but thinner ones are more tender. If using very wide stalks, you can cut them into 3-inch pieces after filling.
- Soften cream cheese properly: Let the cream cheese sit at room temperature for 30 minutes before mixing. This prevents lumps and makes the filling smooth.
- Adjust consistency: If the filling is too thick, add a teaspoon of milk or extra mayonnaise. If it’s too runny, add more shredded cheese.
Serving Suggestions
Serve pimento cheese stuffed celery as an appetizer on a platter with other Southern classics like deviled eggs, pickled okra, or buttermilk biscuits. It also pairs well with a bowl of tomato soup or a simple green salad for a light lunch. For parties, arrange the stuffed celery on a bed of lettuce or garnish with paprika for a pop of color.
Variations
- Spicy: Add 1-2 tablespoons of finely chopped pickled jalapeños or a dash of hot sauce to the filling.
- Bacon: Fold in 4 slices of cooked, crumbled bacon for a smoky, salty crunch.
- Herb: Stir in 2 tablespoons of chopped fresh dill, basil, or tarragon for a fresh twist.
- Nutty: Sprinkle each filled stalk with chopped pecans or walnuts before serving.
- Light: Use reduced-fat cream cheese and mayonnaise, and substitute half the cheddar with a reduced-fat version (note: the texture will be slightly less rich).
Storage and Reheating
Store leftover stuffed celery in an airtight container in the refrigerator for up to 2 days. The celery may lose some crunch over time. To refresh, you can trim the ends slightly before serving. Do not freeze, as the creamy filling will separate and the celery will become mushy. No reheating needed—serve cold.
Frequently Asked Questions
Can I use pre-shredded cheese? Yes, but freshly shredded cheddar melts and blends better and has a sharper flavor. Pre-shredded cheese often contains anti-caking agents that can make the filling slightly grainy.
How do I keep the celery from getting soggy? Make sure the celery is completely dry before filling. Also, don’t stuff the celery too far in advance—2 hours is the max. You can also soak the celery in ice water for 30 minutes before filling to crisp it up.
Can I make this dairy-free? Yes, use vegan cream cheese and vegan mayonnaise, and choose a plant-based cheddar-style shred. The flavor will be different but still tasty.
What can I use instead of celery? You can use cucumber slices, bell pepper strips, or endive leaves as a base. Adjust the filling amount accordingly.
Is pimento cheese the same as cheese spread? Not exactly. Pimento cheese is a Southern specialty made with cheddar, pimentos, and mayonnaise. It’s thicker and chunkier than a typical cheese spread.
Can I pipe the filling? Absolutely. A piping bag with a large star tip makes the filling look elegant and is easier for even distribution. If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
Related
- Real Greek Pastitsio: Classic Baked Pasta Recipe
- Traditional Greek Pastitsio Recipe (Baked Pasta)
- Turkish Delight Cake: A Rose-Scented Layer Cake Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).