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Olive-Stuffed Celery Recipe

Olive-Stuffed Celery Recipe

My grandmother taught both me and my mom this appetizer recipes. We always serve at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result.—Stacy Powell, Santa Fe, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings

Ingredients

  • 1 dill pickle spear plus 1 teaspoon juice
  • 3 sweet pickles plus 1 teaspoon juice
  • 6 pitted ripe olives plus 1 teaspoon juice
  • 6 pimiento-stuffed olives plus 1 teaspoon juice
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup Miracle Whip
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped pecans, toasted
  • 6 celery ribs, cut into 2-inch pieces

Directions

  • 1. Finely chop the pickles and olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickles, olives and pecans.
  • 2. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe or stuff into celery sticks. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts

1 piece equals 61 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 228 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.