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
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Vintage Recipes From the '50s Worth Trying Today
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- 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
- 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.
- 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.
Originally published as Olive-Stuffed Celery in Taste of Home Christmas Annual
Annual 2011, p66
Reviews forOlive-Stuffed Celery
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MY REVIEW
Reviewed Feb. 4, 2018
"We enjoyed this with celery and crackers. I had to guess amounts, though. Actual measurements would have been nice. Olives and pickles can be very different sizes."
MY REVIEW
Reviewed Jan. 26, 2018
"I'm not a fan of sweet pickles. Do you think leave them out or would I not notice?"
MY REVIEW
Reviewed Mar. 9, 2013
"I have prepared this twice in the last month. I love the combination of flavors and considered it a healthy snack. It may be a little messy to stuff celery."
