Olive-Stuffed Celery

Name: Olive-Stuffed Celery
Prep time: 25 min
Total time: 25 min
Yield: 2 dozen.
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 dozen.

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it 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

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. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickles, olives and pecans.
2. Pipe or stuff filling into celery sticks. Store in the refrigerator.

Nutrition Facts

1 piece: 61 calories, 5g fat (2g saturated fat), 12mg cholesterol, 228mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

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