Grandma’s stuffed celery is a retro appetizer that never goes out of style: crisp, cool celery ribs filled with a creamy, savory blend of cream cheese, blue cheese, and a hint of garlic. It’s the perfect make-ahead bite for parties, holidays, or a simple snack, offering a satisfying crunch with a rich, tangy filling. This recipe is endlessly adaptable and always a crowd-pleaser.
Ingredients
- 1 bunch celery (about 8-10 ribs), washed and dried
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (60 g) crumbled blue cheese (about 2 oz)
- 1/4 cup (25 g) finely grated Parmesan cheese
- 2 tablespoons (30 ml) mayonnaise
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 2 tablespoons (8 g) fresh chives, finely chopped (for garnish)
- Paprika (optional, for dusting)
Instructions
- Trim the ends of the celery ribs and cut each rib into 3-inch (7.5 cm) pieces. If the ribs are very wide, you can cut them in half lengthwise. Pat dry with paper towels.
- In a medium bowl, combine the softened cream cheese, blue cheese, Parmesan, mayonnaise, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix with a fork or hand mixer until smooth and well blended. Taste and adjust seasoning if needed.
- Using a small spatula or piping bag fitted with a plain tip, fill each celery piece with the cheese mixture. Smooth the tops with the spatula or the back of a spoon.
- Arrange the stuffed celery on a serving platter. Sprinkle with fresh chives and a light dusting of paprika if desired.
- Refrigerate for at least 30 minutes before serving to allow the filling to set and the flavors to meld. Serve chilled.
Tips
- Soften the cream cheese: For a lump-free filling, let the cream cheese sit at room temperature for 30 minutes before mixing. If you’re short on time, microwave it in 10-second bursts until soft.
- Pipe it neatly: For a cleaner look, transfer the filling to a piping bag with a star tip. This also makes filling the celery much faster and easier.
- Make ahead: You can stuff the celery up to 24 hours in advance. Store in an airtight container in the fridge, but add the chives and paprika just before serving to keep them fresh.
- Prevent sogginess: Make sure the celery is completely dry before filling. Moisture will make the filling slide off and the celery limp.
Serving Suggestions
Serve stuffed celery as part of a relish tray alongside olives, pickles, and other crudités. It’s also a classic addition to a holiday appetizer spread, a picnic, or a game-day snack. For a heartier bite, top each piece with a small piece of cooked bacon or a walnut half.
Variations
- Herb & Chive: Omit the blue cheese and add 2 tablespoons of fresh chopped dill, parsley, or chives to the cream cheese mixture.
- Smoked Salmon: Fold in 2 oz (55 g) of finely chopped smoked salmon and a teaspoon of lemon juice for a fancy twist.
- Spicy: Add a few dashes of hot sauce or a pinch of cayenne pepper to the filling for a kick.
- Everything Bagel: Sprinkle the tops with everything bagel seasoning instead of chives and paprika.
Storage and Reheating
Store leftover stuffed celery in an airtight container in the refrigerator for up to 3 days. The celery will soften over time, so it’s best eaten within 24 hours. This dish is served cold and should not be reheated. If you have leftover filling, it can be stored separately in the fridge for up to 5 days and used as a spread for crackers or sandwiches.
Frequently Asked Questions
Can I use reduced-fat cream cheese? Yes, reduced-fat cream cheese works, but the filling may be slightly less firm. Avoid fat-free cream cheese, as it can become watery.
Can I make this dairy-free? You can substitute dairy-free cream cheese and omit the blue cheese and Parmesan, adding extra herbs and a bit of nutritional yeast for a cheesy flavor. The texture will be softer.
How do I keep the celery from getting limp? The key is to start with crisp celery and dry it thoroughly. Also, don’t stuff too far in advance—within 24 hours is best. You can also soak the cut celery in ice water for 10 minutes, then dry well, to crisp it up before filling.
Can I freeze stuffed celery? No, freezing is not recommended. The celery will become mushy and the filling will separate when thawed.
What can I use instead of blue cheese? If you’re not a fan of blue cheese, you can use an equal amount of shredded sharp cheddar, crumbled feta, or just increase the Parmesan to 3/4 cup (75 g).
How far ahead can I make this? You can make the filling up to 2 days ahead and keep it refrigerated. Stuff the celery up to 24 hours before serving, but add garnishes right before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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