Grandma’s Classic Stuffed Celery
Some recipes are more than just food—they’re memories. Grandma’s Stuffed Celery is one of those timeless classics, untouched by passing food fads or fancy appetizers. Crunchy celery sticks are filled with a smooth, savory spread, dotted with olives, nuts, or even a hint of bacon. It’s the kind of nostalgic snack that vanishes quickly at holidays, potlucks, and family gatherings.
Best of all, it’s wonderfully simple: five basic ingredients, ten minutes of prep, and no cooking required. What you get is crisp freshness, creamy flavor, and old-fashioned charm. Some traditions are worth keeping—and this one definitely is.
Grandma’s Stuffed Celery
| Ingredient | Amount |
|---|---|
| Celery stalks | 4–5 large, washed and cut into 3–4 inch pieces |
| Full-fat cream cheese, softened | 8 oz (1 block) |
| Green olives or pimiento-stuffed olives, finely chopped | ¼ cup |
| Walnuts or pecans, finely chopped (optional) | 2 tbsp |
| Fresh parsley or chives, finely chopped | 1 tbsp |
| Garlic powder (optional) | ¼ tsp |
| Black pepper | Pinch |
Prep the Celery
Rinse and trim the celery stalks, cutting them into 3–4 inch sections.
Use a small spoon or melon baller to gently scoop out the inner grooves, creating room for the filling.
Pat dry thoroughly with paper towels.
Fill & Chill
Spoon or pipe the mixture into the celery sticks, slightly heaping it on top.
Cover and refrigerate for at least 30 minutes, or up to 24 hours, to firm up and let flavors meld.
- Use fresh, crisp celery for the best crunch
- Fully soften cream cheese for a smooth filling
- Drain olives well to avoid excess moisture
- Can be made a day ahead and kept chilled
- When in doubt, make extra—it disappears fast
