Old fashioned stuffed celery is a retro appetizer that never goes out of style. Crisp celery stalks are filled with a creamy, savory mixture—typically cream cheese, blue cheese, or a pimento cheese spread—and chilled until firm. It’s a simple, make-ahead finger food that’s perfect for parties, holiday gatherings, or a quick snack.
Ingredients
- 1 bunch celery (about 12 stalks), washed and dried
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (60 g) crumbled blue cheese (or 1/2 cup shredded cheddar for a milder version)
- 1/4 cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons (8 g) fresh chives or parsley, finely chopped (plus extra for garnish)
Instructions
- Trim the root end and leafy tops from the celery bunch. Separate the stalks and rinse them under cold water. Pat dry thoroughly with a clean kitchen towel.
- Using a vegetable peeler, gently remove any stringy fibers from the outer curve of each stalk if they seem tough. This is optional but improves texture.
- Cut the celery stalks into 3- to 4-inch (7.5-10 cm) pieces. You should have about 24 pieces total. Set aside.
- In a medium bowl, combine the softened cream cheese, blue cheese (or cheddar), mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix with a fork or hand mixer until smooth and well combined.
- Stir in the fresh chives or parsley.
- Using a small spatula or piping bag fitted with a large star tip, fill each celery piece with the cheese mixture. Spread it evenly, leaving a slight mound on top.
- Arrange the stuffed celery on a serving platter. Cover loosely with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the filling to firm up.
- Just before serving, garnish with additional chopped chives or parsley if desired.
Tips
- Soften the cream cheese: Let the cream cheese sit at room temperature for 30 minutes before mixing. This prevents lumps and makes the filling silky.
- Make ahead: You can stuff the celery up to 24 hours in advance. Store in an airtight container in the refrigerator.
- Piping tip: For a neat, professional look, transfer the filling to a piping bag. If you don’t have one, use a zip-top bag with a corner snipped off.
- Prevent sogginess: Dry the celery thoroughly after washing—excess moisture will make the filling watery and the celery limp.
Serving Suggestions
Serve old fashioned stuffed celery as part of a relish tray alongside olives, pickles, and nuts. It also pairs well with other retro appetizers like deviled eggs, cocktail meatballs, or a cheese ball. For a light lunch, serve with a bowl of tomato soup or a simple green salad.
Variations
- Pimento Cheese Stuffed Celery: Substitute the blue cheese with 1/2 cup shredded sharp cheddar and add 2 tablespoons diced pimentos (drained).
- Herb Cream Cheese: Omit the blue cheese and add 1 teaspoon dried dill, 1 teaspoon dried parsley, and 1 teaspoon dried chives to the cream cheese mixture.
- Bacon-Ranch: Add 1/4 cup cooked, crumbled bacon and 1 tablespoon ranch dressing mix to the cream cheese base.
- Spicy Version: Stir in 1/2 teaspoon hot sauce or a pinch of cayenne pepper.
Storage and Reheating
Store leftover stuffed celery in an airtight container in the refrigerator for up to 3 days. The celery may release some moisture over time, so pat dry gently before serving again. This dish is best served cold; do not reheat, as the filling will become runny and the celery will lose its crunch.
Frequently Asked Questions
Can I use low-fat cream cheese? Yes, but the filling may be slightly less rich and a bit softer. To compensate, reduce the mayonnaise by 1 tablespoon.
How do I keep the celery from getting soft? Start with the freshest, crispiest celery you can find. Soak the cut pieces in ice water for 10 minutes, then dry thoroughly before stuffing. This helps maintain crunch.
Can I freeze stuffed celery? Freezing is not recommended. The celery will become mushy upon thawing, and the dairy filling may separate.
What can I use instead of blue cheese? Crumbled feta, goat cheese, or shredded sharp cheddar all work well. Each will change the flavor profile—feta is saltier, goat cheese is tangier, and cheddar is milder.
Is it necessary to pipe the filling? No, you can spread it with a butter knife. Piping is just for a neater presentation.
Can I make this dairy-free? Use dairy-free cream cheese and a dairy-free cheese alternative. The taste and texture will differ slightly but will still be enjoyable.
Related
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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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