Pimento stuffed celery is a retro appetizer that pairs crisp, cool celery stalks with a creamy, tangy filling made from cream cheese, sharp cheddar, and diced pimentos. It’s a staple of Southern and Midwestern party trays, loved for its simplicity and the satisfying contrast between the crunchy celery and the rich, savory spread. This recipe comes together in minutes with no cooking required, making it a perfect last-minute addition to any gathering.
Ingredients
- 8 large celery stalks (about 1 bunch), washed and dried
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/4 cup (60 g) diced pimentos, drained (from a jar)
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) finely chopped fresh parsley (optional)
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/4 teaspoon (1.25 ml) onion powder
- 1/4 teaspoon (1.25 ml) salt
- 1/8 teaspoon (0.6 ml) black pepper
Instructions
- In a medium bowl, combine the softened cream cheese, shredded cheddar, pimentos, mayonnaise, parsley (if using), garlic powder, onion powder, salt, and pepper. Stir until well blended and smooth. Taste and adjust seasoning if needed.
- Trim the ends of the celery stalks and cut each stalk in half crosswise (about 4-inch pieces). If the stalks are very wide, you can also cut them lengthwise into thinner pieces, but that’s optional.
- Using a small spatula or a piping bag fitted with a large star tip, fill each celery piece with the cheese mixture. You can spread it on top or pipe it into the groove for a more polished look.
- Arrange the stuffed celery on a serving platter. Cover and refrigerate for at least 30 minutes before serving to allow the filling to firm up and the flavors to meld. (This step is optional but recommended.)
Tips
- Soften the cream cheese: Let the cream cheese sit at room temperature for 20–30 minutes before mixing. This prevents lumps and makes the filling smooth and easy to spread.
- Drain the pimentos well: Excess moisture from the pimentos can make the filling watery. Pat them dry with a paper towel after draining.
- Make 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.
- Prevent sogginess: If you’re making these for a party, stuff the celery just before serving. The salt in the filling can draw out moisture from the celery over time, making it limp.
Serving Suggestions
Serve pimento stuffed celery as part of a relish tray alongside olives, pickles, and cherry tomatoes. It also pairs well with other classic appetizers like deviled eggs, cocktail meatballs, or a cheese board. For a festive look, garnish with a sprinkle of paprika or fresh dill before serving.
Variations
- Spicy: Add 1–2 teaspoons of chopped jalapeño or a dash of hot sauce to the filling for a kick.
- Herbed: Swap the parsley for fresh chives, dill, or basil to change the flavor profile.
- Bacon: Crumble 2–3 slices of cooked bacon into the filling for a smoky twist.
- Blue cheese: Replace the cheddar with 1/2 cup (75 g) crumbled blue cheese and reduce the salt slightly.
Storage and Reheating
Store leftover stuffed celery in an airtight container in the refrigerator for up to 2 days. The celery will soften over time, so it’s best eaten fresh. This dish is served cold and should not be reheated. If you have extra filling, keep it in the fridge for up to 4 days and use it as a spread for crackers or sandwiches.
Frequently Asked Questions
Can I use whipped cream cheese instead of block cream cheese?
Yes, but whipped cream cheese has more air and a softer texture, so the filling may be less firm. You might need to add a bit more cheddar to thicken it.
What can I substitute for pimentos?
If you don’t have pimentos, you can use roasted red bell peppers that have been finely diced. They’ll provide a similar color and sweetness, though the texture may be slightly different.
Can I make this dairy-free?
Yes, use dairy-free cream cheese and vegan shredded cheddar. The texture will be slightly less rich, but it will still work well.
How far in advance can I stuff the celery?
You can stuff the celery up to 4 hours ahead, but the celery will start to lose its crunch after about 2 hours. For best results, stuff them no more than 1–2 hours before serving.
Do I need to peel the celery?
If the celery has tough strings, you can peel the outside with a vegetable peeler. This is optional but makes the celery easier to eat.
Can I freeze stuffed celery?
No, freezing will ruin the texture of both the celery and the cream cheese filling. It’s best to make it fresh.
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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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