Here’s a different twist on a classic! This Stuffed Celery with Cream Cheese is studded with sun-dried tomatoes for a zippy, incredible flavor!
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Why You’ll Love This Recipe
Of all the simple appetizers in the world, how did we forget about good old stuffed celery? We’ve all probably tasted celery stuffed with peanut butter – maybe studded with raisins or chocolate chips if you were lucky.
Here’s a few good reasons to try this recipe:
- People LOVE love love stuffed celery! Maybe it’s nostalgia, maybe because it’s just a tasty low carb snack.
- There are many variations, but crisp celery, fresh herbs and a jar of oil-packed sun dried tomatoes make this appetizer quick to assemble with basic ingredients.
- This is an easy snack for baby and wedding showers, family gatherings, game days, birthday parties.
- Make a batch of these celery bites to keep in the fridge for every day snacking too.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Cream Cheese: The base for the stuffed celery. Regular or light or non-dairy, room temperature.
- Mayo: Just a touch to loosen the cream cheese up.
- Celery: The middle stalks, trimmed and cut in half.
- Sun Dried Tomatoes: Chopped if possible (whole is fine) and packed in oil. Trader Joe’s has a good one.
Step-By Step Instructions
- Start by washing the celery, drying it and trimming the ends.
- Cut the celery stalks in half.
3. Shave the chewy outside layer of celery off with a vegetable peeler. Worth the extra five minutes to keep those long stringy strands at bay.
4. Pro Tip: Shave one slightly thicker peel off the bottom of each celery stalk. This will keep them standing upright on your serving platter.
5. Mix the cream cheese and sun dried tomatoes together until combined, keeping it chunky.
6. Stuff the cream cheese mixture inside the celery, top with fresh parsley and enjoy!
Tips and Possible Variations
- Keep in mind that celery stalk sizes vary. You’ll have enough of the sun-dried tomato cheese mixture to stuff roughly one bunch of trimmed celery.
- Lightly shave off the tough, chewy outside layer of the celery with a vegetable peeler.
- Shave one slightly thicker, final peel down the middle spine of each stalk, this is a great way to help the stalks stay flat on the serving platter.
- Use vegan cream cheese instead of regular cheese if you’d like.
- You can use a piping bag to stuff the celery if you prefer, but the creamy filling can be added just as easily with a butter knife.
Serving Ideas
- This recipe makes a great snack or to whip up for last-minute appetizers and it has a ton of flavor.
- Stuffed celery stalks are also an easy after school snack.
- Pair it with a smoothie like this Jamba Juice Mango version and call it lunch.
- These easy celery appetizers would be nice on an appetizer tray or holiday meal buffet table, or for any kind of party. They go quick, people love them!
- Make a few other easy appetizers to go with a tray of these, like these fantastic marinated olives, these flavorful, addictive almonds, some classic, homemade salsa, some easy crab sushi rolls, and round it out with this fantastic lemon artichoke dip.
Frequently Asked Questions
Sure can! These easy make-ahead appetizer can be stuffed up to two (2) days in advance, and kept refrigerated until ready to serve.
An airtight container works best to store leftovers.
Try mixing blue cheese, bagel seasonings, green olives or bacon pieces. All are great options to try instead of sun dried tomatoes.
More Recipes to Try
- Memorial Day Food Recipes: A whole list of celebration foods!
- Fresh Favorites: A round up of the best fresh recipes!
- Prosciutto Appetizers: Two easy, delicious ideas.
- Cheese Puff Pastry Bites: Cherry jam and goat cheese make these special.
- Stuffed Celery Snacks: A fun, colorful party tray.
- Simple Celery Salad: A fantastic, flavorful side dish.
- Stuffed Garlic Bread Recipe: A warm, cheesy garlic bread.
- Slow Cooker Asparagus: An easy, elegant side.
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Stuffed Celery with Cream Cheese
Ingredients
- 1 bunch Celery, about 8-10 stalks, washed, trimmed and cut in half.
- 8 ounces Cream Cheese, softened
- 1 tablespoon Mayonnaise Non-dairy okay
- 3 tablespoons Sun Dried Tomatoes in oil
- ¼ teaspoon Kosher salt
- ¼ teaspoon Freshly ground lemon or black pepper
- Italian Parsley, chopped fine, for serving.
Instructions
- Trim the celery after washing and drying it by using a vegetable peeler to lightly remove the tough, stringy, outside layer. Use the peeler to remove a slightly thicker piece of the back spine of the celery, to make it a bit flat, which will help them stay stable and upright on the serving platter. Cut the stalks in half to make approximate 4"-inch long pieces.
- In a food processor, add the cream cheese, the sun dried tomatoes, the mayonnaise and salt and pepper. Pulse until combined but not completely pureed, about 10 times. Alternatively, you can mix these ingredients in a medium-sized bowl with an electric mixer.
- Scoop the cheese mixture into the celery stalks, and sprinkle with parsley if desired.
Notes
- Keep in mind that celery stalk sizes vary. You’ll have enough of the sun-dried tomato cheese mixture to stuff roughly one bunch of trimmed celery.
- Lightly shave the tough, chewy outside layer of the celery.
- Shave one slightly thicker, final peel down the middle which will help the stalks stay flat on the serving platter.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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