Stuffed Celery

Olive-stuffed celery is a no-cook appetizer that’s perfect for holidays, potlucks and game nights. This classic party snack features crisp celery sticks filled with a creamy, tangy mixture of cream cheese and mayonnaise, briny olives, sweet and tangy dill pickles, and a little crunch from toasted pecans.

This old-fashioned finger food comes together in minutes and travels well. As another bonus, the filling can be made several days ahead for easy entertaining. Flavorful and irresistible, these little bites are guaranteed to disappear fast!

Stuffed Celery Ingredients

• Pickles: A mix of dill and sweet pickles gives the filling the perfect balance of tangy, briny and sweet flavor. Finely chop them so every bite has a bit of crunch, and include a splash of liquid from each jar to help thin the filling and add a stronger pickle flavor.
• Olives: This recipe calls for two types of olives: ripe black olives and classic pimento-stuffed green olives. Black olives add a mellow, briny richness, while the green olives contribute a sharper, saltier bite. A spoonful of the brine from each jar amplifies the savory flavor.
• Cream cheese: Regular or light cream cheese works—just skip whipped varieties, which are too airy for a filling. Soften your cream cheese at room temperature for at least an hour before mixing the filling for the smoothest texture.
• Mayonnaise: Mixing mayonnaise with the cream cheese adds a silky texture and a tangy flavor that keeps the filling light rather than dense.
• Pecans: Toasted pecans bring a warm, nutty flavor and a subtle crunch to the filling. For the best flavor, toast nuts before chopping—larger pieces toast more evenly and won’t burn as easily.
• Celery: Fresh celery makes a sturdy, refreshing base for the creamy filling. Cut each rib into 2-inch pieces on a slight bias for a prettier, more polished presentation.

Directions

Step 1: Mix the filling

Finely chop the pickles and olives, then set them aside. In a mixing bowl, beat the cream cheese, mayonnaise, pickle and olive juices, and salt until the mixture is creamy and well combined. Then, stir in the chopped pickles, olives and toasted pecans.

Editor’s Tip: Don’t forget to soften your cream cheese on the counter or in the microwave so it mixes easily and gives the fluffiest, creamiest filling.

Step 2: Stuff the celery

Spoon or pipe the filling into the celery sticks. Arrange the stuffed celery on a platter or store it in an airtight container in the refrigerator until serving time.

Editor’s Tip: No piping bag? No problem! Scoop the filling in a zip-top bag, snip off a corner and pipe the filling neatly into the celery sticks.

Stuffed Celery Variations

• Season the filling: Add a pinch of garlic powder or onion powder to the filling for a touch of savory, aromatic flavor, or stir in a spoonful of Dijon mustard for subtle tang. For a sweet-and-savory contrast, add a pinch of sugar to help balance the briny olives and pickles.
• Change the crunch: Swap in walnuts or slivered almonds for the pecans. Don’t forget to toast them first for maximum flavor.
• Make it herby: Add finely diced celery leaves to the filling for extra crunch and a fresh herb-like note, or fold fresh chives, parsley or dill into the cream cheese mixture for extra brightness.
• Add some heat: For a spicy kick, use jalapeno-stuffed olives in place of pimento-stuffed olives or stir in a dash of hot sauce or cayenne pepper.
• Lighten it up: Use light cream cheese and/or light mayonnaise for a lighter bite. You can also replace the mayonnaise with plain Greek yogurt for extra tang and a boost of protein.

How to Store Stuffed Celery

Arrange the olive-stuffed celery in a single layer in an airtight container. Store it in the refrigerator, covered, for up to three days. For the best texture, place a paper towel in the bottom of the container to absorb excess moisture and help keep the celery crisp.

Can you make stuffed celery ahead of time?

Yes! Stuffed celery is an easy make-ahead appetizer. Mix the cream cheese filling up to three days in advance and store it in an airtight container in the refrigerator. For the best crunch, spoon or pipe the filling into fresh celery pieces a few hours before serving. If the filling firms up in the fridge, let it sit at room temperature for a few minutes before stuffing the celery.

Stuffed Celery Tips

How do you keep celery fresh?

To keep celery crisp and fresh, wash and dry the stalks well when you bring them home, then wrap them tightly in aluminum foil. Yes, foil! The foil helps regulate moisture and prevents the stalks from turning limp. Store the wrapped celery in the crisper drawer of the refrigerator until you’re ready to use it.

If the celery is already cut, store the pieces in an airtight container lined with a paper towel to absorb excess moisture.

Can I use only one type of pickle or olive?

Sure! If you have a favorite, you can use all dill pickles or all sweet pickles, or stick with just one type of olive in the filling. To save time, you can also use sweet or dill pickle relish instead of chopping whole pickles. The flavor will be slightly different, but the recipe will still be delicious.

What can you do with leftover filling?

If you find yourself with extra pickle and olive filling, use it up by spreading it on crackers, toast or homemade bagels. It would also be tasty dolloped onto baked potatoes, served as a dip with pretzels and veggies, or spread on a sandwich.

Watch How to Make Olive-Stuffed Celery

ⓘ

back to content