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Olive-Stuffed Celery

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Stacy Powell, Santa Fe, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2023

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


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.

    • Watch How to Make Olive-Stuffed Celery

    Test Kitchen Approved

    Olive-Stuffed Celery

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    Prep 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
    Text Ingredients

    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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