Step-by-Step Instructions

Prepare the Celery
Wash and trim celery stalks, then cut into 3–4 inch pieces.
Using a small spoon or melon baller, gently remove the inner strings to create space for the filling.
Pat dry with paper towels.

Make the Filling
Beat the cream cheese until smooth and fluffy, about 1–2 minutes.
Mix in olives, nuts, parsley, garlic powder, and black pepper until well combined.
Avoid overmixing—you want visible bits and a little crunch.

Stuff & Chill
Spoon or pipe the filling into the celery, slightly mounding it on top.
Cover and refrigerate for at least 30 minutes (or up to 24 hours) to firm up and enhance flavor.

Serve
Arrange on a platter or board.
Garnish with a sprinkle of paprika or extra herbs for color.
Party tip: Add toothpicks for easy grabbing.

Tips for Perfect Stuffed Celery

Choose fresh, crisp celery—soft stalks won’t hold their shape
Let cream cheese soften fully for a smooth filling
Drain olives well to prevent excess moisture
Make ahead up to one day and keep chilled
When in doubt, double the batch—it goes fast!

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