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Olive-Stuffed Celery

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

Directions

  • 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.
  • Pipe or stuff filling into celery sticks. Store in the refrigerator.

Test Kitchen Tips
  • Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
  • Give limp celery a second chance to season entrees, soups and stews. Cut the ends from the limp celery stalks and place the stalks in a glass of cold water in the refrigerator for several hours or overnight. You’ll be surprised how refreshed the celery will be.
  • These spring snack recipes are the perfect warm-weather treats.
  • Nutrition Facts
    1 piece: 61 calories, 5g fat (2g saturated fat), 12mg cholesterol, 228mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

    Reviews

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    Average Rating:
    • Susan
      Jun 4, 2020

      Yummy!

    • cast_iron_king
      Dec 19, 2018

      These were a big hit at my office Thanksgiving potluck. I did make it a little easier on myself by using sweet and dill relish instead of chopping the pickles myself. I love this combination of flavors, and so did my coworkers. I had several requests for the recipe.

    • Traci
      Nov 26, 2018

      Is this a Texas recipe? I remember my Mom and Grandma making this. I live not far from Santa Fe

    • Appy_Girl
      Nov 15, 2018

      This was really really good. A little bit sweet, and sour and rich all stirred together to create this tasty spread. No celery, no problem Crackers and toasted bread would also love this snappy spread. I cut back on the sodium by eliminating the brine from both the pickle and olives. TOH V FE. Winner by a mile.

    • erichardson2005
      Nov 12, 2018

      I am not an olive fan, but my MIL introduced these to me and I love it. She makes them every Thanksgiving and Christmas! I get to take home the leftovers, I put the leftover cream cheese on bagels!

    • Silvergirl4821
      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.

    • tellinger911
      Jan 26, 2018

      I'm not a fan of sweet pickles. Do you think leave them out or would I not notice?

    • BP-W
      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.