Grandma’s Classic Stuffed Celery

Grandma’s Stuffed Celery

???? Ingredients

Ingredient Amount

Celery stalks 4–5 large, washed and cut into 3–4 inch pieces

Full-fat cream cheese, softened 8 oz (1 block)

Green olives or pimiento-stuffed olives, finely chopped ¼ cup

Walnuts or pecans, finely chopped (optional) 2 tbsp

Fresh parsley or chives, finely chopped 1 tbsp

Garlic powder (optional) ¼ tsp

Black pepper Pinch

???? Pro Tip: For true retro flavor, stick with canned pimiento-stuffed olives—just like Grandma used.

????‍???? Instructions

Prep the Celery

Rinse and trim the celery stalks, cutting them into 3–4 inch sections.

Use a small spoon or melon baller to gently scoop out the inner grooves, creating room for the filling.

Pat dry thoroughly with paper towels.

Make the Filling

Beat the cream cheese until smooth and creamy, about 1–2 minutes.

Stir in the olives, nuts, parsley, garlic powder, and black pepper until evenly mixed.

???? Don’t overmix—some texture adds to the charm.

Fill & Chill

Spoon or pipe the mixture into the celery sticks, slightly heaping it on top.

Cover and refrigerate for at least 30 minutes, or up to 24 hours, to firm up and let flavors meld.

Serve

Arrange on a serving platter.

Finish with a light sprinkle of paprika or extra herbs for color.

???? Party tip: Toothpicks make them easy to grab.

???? Tips for the Best Stuffed Celery

Use fresh, crisp celery for the best crunch

Fully soften cream cheese for a smooth filling

Drain olives well to avoid excess moisture

Can be made a day ahead and kept chilled

When in doubt, make extra—it disappears fast