You’re about to discover 33 irresistible stuffed celery treats that are perfect for parties, snacks, or quick appetizers. From creamy classics to bold new flavors, these simple ideas will transform ordinary celery into extraordinary bites. Let’s dive in and find your next favorite!
Creamy Blue Cheese Stuffed Celery
Back when I was a kid, my grandmother would always have a platter of these ready for holiday gatherings, and I’ve carried on the tradition with my own twist. There’s something wonderfully nostalgic yet effortlessly elegant about this appetizer—it’s the perfect blend of creamy, tangy, and crisp that always disappears first from the table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 bunch of fresh celery stalks, trimmed and cut into 3-inch pieces
– 8 ounces of high-quality blue cheese, crumbled (I prefer a creamy Danish or Roquefort for its bold, piquant flavor)
– 4 ounces of full-fat cream cheese, softened to room temperature
– 1/4 cup of sour cream
– 1/4 cup of toasted walnuts, finely chopped
– 2 tablespoons of fresh chives, minced
– 1/2 teaspoon of freshly ground black pepper
– 1/4 teaspoon of fine sea salt
Instructions
1. Rinse the celery stalks under cold running water and pat them completely dry with paper towels to ensure the filling adheres properly.
2. In a medium mixing bowl, combine the crumbled blue cheese, softened cream cheese, sour cream, toasted walnuts, minced chives, black pepper, and sea salt.
3. Using a hand mixer or sturdy spatula, blend the mixture on medium speed for about 2 minutes until it is smooth, creamy, and uniformly incorporated, scraping down the sides of the bowl as needed.
4. Transfer the filling to a piping bag fitted with a large star tip for a decorative touch, or use a small spoon if preferred.
5. Pipe or spoon the blue cheese mixture generously into the hollow of each celery piece, filling it just to the top without overflowing.
6. Arrange the stuffed celery pieces on a serving platter in a single layer.
7. Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
8. Garnish with additional minced chives and a sprinkle of black pepper before serving chilled.
From the first bite, you’ll notice the delightful contrast: the celery offers a refreshing, aqueous crunch that gives way to the rich, tangy creaminess of the blue cheese filling, punctuated by the earthy crunch of walnuts. I love serving these on a rustic wooden board alongside a drizzle of honey or a side of spicy pepper jelly for an extra layer of complexity that balances the bold cheese perfectly.
Spicy Buffalo Chicken Celery Sticks
Last week, after a particularly intense football game with friends, I found myself craving something crunchy, spicy, and utterly satisfying—without the usual heavy, fried feel. That’s when I whipped up these Spicy Buffalo Chicken Celery Sticks, a perfect blend of fiery flavor and refreshing crunch that’s become my new go-to for game days or a quick, protein-packed snack. Honestly, my kitchen habit of always having cooked chicken on hand made this a breeze to assemble.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups cooked, shredded chicken breast (preferably from a rotisserie chicken)
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1/4 cup unsalted butter, clarified
– 1/4 cup full-fat Greek yogurt
– 1 tablespoon fresh lemon juice, strained
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 12 large celery stalks, trimmed and cut into 4-inch sticks
– 1/2 cup crumbled blue cheese (such as Maytag)
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Place the shredded chicken breast in a medium mixing bowl.
2. In a small saucepan over low heat, combine the Frank’s RedHot Original Cayenne Pepper Sauce and clarified butter, whisking constantly until the butter is fully melted and emulsified, about 2-3 minutes. Tip: Clarified butter prevents separation for a smoother sauce.
3. Pour the hot sauce mixture over the shredded chicken.
4. Add the full-fat Greek yogurt, strained lemon juice, garlic powder, smoked paprika, and fine sea salt to the bowl.
5. Using a rubber spatula, fold all ingredients together until the chicken is evenly coated and the mixture is cohesive.
6. Arrange the trimmed celery sticks on a serving platter in a single layer.
7. Using a small spoon or your hands, mound approximately 2 tablespoons of the chicken mixture onto the center of each celery stick, pressing gently to adhere. Tip: Chill the chicken mixture for 10 minutes first if it feels too loose for easy handling.
8. Evenly sprinkle the crumbled blue cheese over the topped celery sticks.
9. Garnish with the finely chopped fresh chives. Tip: For extra heat, add a drizzle of additional hot sauce just before serving.
Just out of the kitchen, these sticks offer a fantastic contrast: the cool, aqueous crunch of celery against the warm, tangy chicken with a sharp blue cheese finish. I love serving them alongside extra hot sauce for dipping or as a starter to balance out richer mains—they disappear fast every time!
Herbed Cream Cheese Celery Boats
Sometimes the simplest appetizers are the most memorable—I still think about the first time I served these at a casual get-together, where they disappeared before the main course even made it to the table. There’s something wonderfully nostalgic about celery’s crisp crunch paired with a rich, herbed filling, a combination that always feels both elegant and effortless.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/4 cup finely chopped fresh dill fronds
– 2 tablespoons finely chopped fresh chives
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 6 large celery stalks, rinsed and patted dry
– 1/4 cup toasted pine nuts, for garnish
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Add the finely chopped fresh dill fronds, finely chopped fresh chives, freshly squeezed lemon juice, fine sea salt, and freshly ground black pepper to the bowl.
3. Using a rubber spatula, fold and stir the ingredients together until fully incorporated and uniformly green-flecked, about 2 minutes.
4. Transfer the herbed cream cheese mixture to a piping bag fitted with a large star tip; if you don’t have a piping bag, a resealable plastic bag with one corner snipped off works perfectly.
5. Trim the root end and leafy tops from the 6 large celery stalks, then cut each stalk crosswise into 3-inch segments.
6. Use a vegetable peeler or a small knife to gently shave a thin strip from the rounded back of each celery segment so it sits flat on a serving platter.
7. Pipe or spoon the herbed cream cheese mixture generously into the concave groove of each celery segment, mounding it slightly.
8. Immediately garnish each filled celery boat with a sprinkle of the toasted pine nuts to prevent the nuts from becoming soggy.
9. Arrange the finished celery boats on a chilled serving tray or platter.
10. Refrigerate the assembled boats, uncovered, for at least 10 minutes to allow the filling to firm up slightly before serving.
What I love most is the textural contrast: the cool, velvety filling gives way to the celery’s audible snap, while the pine nuts add a buttery crunch. For a stunning presentation, arrange them on a slate board with lemon wedges and extra herbs, or add a drizzle of hot honey for a sweet-heat twist that always surprises guests.
Tuna Salad Celery Nibbles
During a recent spring cleaning of my pantry, I rediscovered a forgotten can of sustainably sourced tuna and decided to transform it into something elegant yet effortless—these Tuna Salad Celery Nibbles are my go-to when I need a quick, satisfying bite that feels both nostalgic and fresh. They remind me of the light lunches my grandmother used to prepare, where simplicity always shone through.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (5-ounce) can of sustainably sourced albacore tuna in olive oil, drained
– 1/4 cup of full-fat Greek yogurt
– 2 tablespoons of Dijon mustard
– 1 tablespoon of freshly squeezed lemon juice
– 1/4 cup of finely diced red onion
– 2 tablespoons of minced fresh dill
– 1/4 teaspoon of freshly ground black pepper
– 12 large celery stalks, trimmed and cut into 3-inch pieces
– 1 tablespoon of extra-virgin olive oil for drizzling
Instructions
1. Place the drained albacore tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add the full-fat Greek yogurt, Dijon mustard, and freshly squeezed lemon juice to the bowl, then stir vigorously with a spatula for 30 seconds until the mixture is creamy and well-combined.
3. Fold in the finely diced red onion, minced fresh dill, and freshly ground black pepper using gentle strokes to distribute the ingredients evenly without overmixing.
4. Taste the tuna salad for seasoning balance; if it lacks brightness, add an additional 1/2 teaspoon of lemon juice and stir once more.
5. Arrange the trimmed celery pieces on a serving platter, ensuring they lie flat to prevent tipping.
6. Using a small spoon or piping bag, portion approximately 1 tablespoon of the tuna salad mixture onto the center of each celery piece, mounding it slightly for visual appeal.
7. Drizzle the assembled nibbles lightly with extra-virgin olive oil just before serving to enhance richness and gloss.
8. Chill the platter in the refrigerator for 10 minutes to allow the flavors to meld and the salad to firm up slightly.
You’ll love the crisp, refreshing crunch of the celery against the creamy, tangy tuna salad, which delivers a burst of herbaceous flavor from the dill. For a creative twist, try garnishing with a sprinkle of smoked paprika or serving alongside chilled cucumber slices for a cool, summery presentation.
Garlic Parmesan Celery Crunchers
My kitchen has seen many experiments, but few have earned as many enthusiastic requests from friends as these crispy, savory bites. I stumbled upon this idea while trying to make a healthier snack for game day, and now they’re a staple in my house—perfect for when you want something crunchy without the guilt of deep-fried options.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large celery heart, stalks separated and cut into 3-inch batons
– 2 tablespoons clarified butter, melted
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the melted clarified butter, finely grated Parmigiano-Reggiano cheese, garlic powder, smoked paprika, freshly ground black pepper, and fine sea salt, stirring until a cohesive paste forms.
3. Add the celery batons to the bowl and toss thoroughly with a rubber spatula, ensuring each piece is evenly coated with the seasoning mixture.
4. Arrange the coated celery batons in a single layer on the prepared baking sheet, leaving space between them to allow for air circulation.
5. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cheese forms a crisp crust.
6. Remove from the oven and let cool on the baking sheet for 5 minutes to allow the coating to set fully.
7. Transfer to a serving platter using a thin spatula to preserve the delicate crust.
Really, the magic is in that crackly Parmesan shell giving way to the cool, juicy crunch of celery beneath. I love serving these alongside a zesty aioli for dipping or crumbling them over a fresh green salad for an unexpected savory punch.
Classic Peanut Butter Stuffed Celery
This nostalgic snack always takes me back to my grandmother’s kitchen, where she’d whip it up for us kids after school. Today, I’m sharing my polished, grown-up take on that classic—perfect for a quick, protein-packed bite or a charmingly retro party appetizer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 fresh celery stalks, rinsed and patted dry
– ½ cup smooth, natural peanut butter (preferably made from Valencia peanuts)
– 2 tablespoons raw, unfiltered honey
– ¼ teaspoon flaky sea salt (such as Maldon)
– 2 tablespoons finely chopped roasted, unsalted peanuts
Instructions
1. Trim the root ends from 4 fresh celery stalks and discard any fibrous strings by gently pulling them from the outer curve with a vegetable peeler.
2. Cut each stalk crosswise into 3-inch segments, ensuring they are uniform for even presentation.
3. In a small mixing bowl, combine ½ cup smooth, natural peanut butter and 2 tablespoons raw, unfiltered honey, stirring vigorously with a rubber spatula for about 1 minute until fully emulsified and glossy.
4. Transfer the peanut butter mixture to a piping bag fitted with a large round tip, or use a small offset spatula for more control.
5. Pipe or spread the mixture generously into the hollow groove of each celery segment, filling it just to the rim without overflowing.
6. Sprinkle ¼ teaspoon flaky sea salt evenly over the filled celery segments to enhance the savory-sweet balance.
7. Garnish each piece with 2 tablespoons finely chopped roasted, unsalted peanuts, pressing them lightly into the peanut butter to adhere.
8. Arrange the stuffed celery on a chilled serving platter and serve immediately, or refrigerate uncovered for up to 10 minutes to slightly firm the filling.
Each bite delivers a delightful contrast: the crisp, aqueous celery against the rich, unctuous peanut butter, with the honey adding a floral sweetness and the sea salt providing a delicate crunch. For a playful twist, drizzle with a touch of sriracha or sprinkle with smoked paprika before serving to elevate this humble treat into a sophisticated canapé.
Smoked Salmon Celery Bites
Browsing through my local farmers’ market last weekend, I spotted the most vibrant celery and knew it was time for a quick, elegant appetizer that always impresses my guests without keeping me in the kitchen all day. I love how these bites come together in minutes, yet feel special enough for a holiday gathering or a cozy night in with a glass of crisp white wine. Honestly, this is my go-to recipe when I need something delicious but don’t want to fuss over complicated techniques.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 large bunch of celery, preferably organic, washed and trimmed
- 8 ounces cold-smoked wild salmon, thinly sliced
- 8 ounces full-fat cream cheese, softened to room temperature
- 2 tablespoons fresh dill fronds, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil, for drizzling
- 1 tablespoon capers, drained and patted dry
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Add the finely chopped fresh dill fronds, freshly squeezed lemon juice, and finely grated lemon zest to the bowl.
- Season the mixture with fine sea salt and freshly cracked black pepper.
- Using a rubber spatula, fold all ingredients together until fully incorporated and smooth. Tip: For the best texture, ensure your cream cheese is truly at room temperature to avoid lumps.
- Cut the washed and trimmed celery stalks into 2-inch segments, creating 24 even pieces.
- Pat each celery segment completely dry with a paper towel. Tip: This crucial step prevents the creamy filling from sliding off.
- Using a small offset spatula or butter knife, generously spread about 1 teaspoon of the cream cheese mixture onto the concave side of each celery segment.
- Carefully drape a small piece of the cold-smoked wild salmon over the cream cheese on each celery bite.
- Arrange all 24 assembled bites on a serving platter.
- Just before serving, drizzle the bites lightly with extra-virgin olive oil. Tip: Adding the oil at the last moment preserves its fresh, fruity flavor.
- Garnish the platter by scattering the drained capers evenly over the bites.
Perfectly crisp celery provides a refreshing crunch that contrasts beautifully with the lush, tangy cream cheese and the rich, smoky salmon. The lemon and dill brighten every bite, while the salty capers and olive oil finish add delightful bursts of flavor. For a stunning presentation, serve these on a slate board alongside a chilled bottle of Sauvignon Blanc or arrange them over a bed of crushed ice to keep them extra cool.
Bacon Ranch Celery Stalks
Yesterday, while prepping for a casual game-day gathering, I realized I needed a quick, crowd-pleasing snack that wouldn’t keep me in the kitchen all afternoon. That’s when I remembered these Bacon Ranch Celery Stalks—a nostalgic, no-fuss treat that always disappears first from the platter. They’re my go‑for when I want something savory, crunchy, and ridiculously easy to assemble.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 large celery stalks, washed and trimmed
– 8 oz (1 cup) full-fat cream cheese, softened to 68°F
– ½ cup sour cream
– 1 (1 oz) packet dry ranch seasoning mix
– 8 slices thick-cut applewood-smoked bacon, cooked until crisp and finely crumbled
– ¼ cup finely grated sharp cheddar cheese
– 2 tbsp fresh chives, minced
Instructions
1. Pat the celery stalks completely dry with paper towels to ensure the filling adheres properly.
2. In a medium mixing bowl, combine the softened cream cheese and sour cream, whisking vigorously with a fork until perfectly smooth and lump-free.
3. Fold in the dry ranch seasoning mix until fully incorporated, then gently stir in the crumbled bacon, grated cheddar, and minced chives until evenly distributed.
4. Transfer the mixture to a piping bag fitted with a large star tip for a decorative presentation, or use a small offset spatula.
5. Fill each celery stalk by piping or spreading the bacon-ranch mixture generously into the hollow groove, mounding it slightly above the edges.
6. Arrange the filled stalks on a serving platter and refrigerate, uncovered, for 10 minutes to allow the filling to set firmly.
7. Garnish with an extra sprinkle of crumbled bacon and chives just before serving for enhanced visual appeal.
Cool and creamy, the filling offers a rich, tangy contrast to the celery’s crisp, vegetal snap, while the smoky bacon adds a savory crunch in every bite. Consider serving them alongside a chilled beer or as a playful, handheld starter at your next picnic—they’re effortlessly elegant yet satisfyingly hearty.
Pimento Cheese Celery Swirls
Just when I thought I’d tried every possible party snack, a Southern friend introduced me to these delightful celery swirls at a holiday potluck last winter. I’ve been tweaking the recipe ever since, adding my own twist with smoked paprika and a splash of hot sauce—because in my kitchen, everything needs a little kick. They’re the perfect make-ahead appetizer that always disappears first from the platter.
Serving: 24 swirls | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces sharp cheddar cheese, finely grated
– 4 ounces cream cheese, softened to room temperature
– 1/2 cup mayonnaise
– 1/4 cup finely diced pimentos, drained
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon hot sauce (such as Tabasco)
– 12 large celery stalks, washed and trimmed
– 1/4 cup fresh chives, finely minced
Instructions
1. Place softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 30 seconds until smooth and creamy.
2. Add finely grated sharp cheddar cheese, mayonnaise, drained pimentos, smoked paprika, garlic powder, cayenne pepper, Worcestershire sauce, and hot sauce to the bowl.
3. Using a rubber spatula, fold all ingredients together until thoroughly combined, about 1 minute. Tip: For optimal texture, ensure all ingredients are at room temperature before mixing to prevent a grainy consistency.
4. Transfer the pimento cheese mixture to a piping bag fitted with a large star tip. Tip: If you don’t have a piping bag, use a resealable plastic bag with one corner snipped off for similar results.
5. Pat celery stalks completely dry with paper towels to ensure the filling adheres properly.
6. Pipe the pimento cheese mixture along the concave side of each celery stalk in a continuous, generous swirl pattern.
7. Sprinkle finely minced fresh chives evenly over the piped pimento cheese on each celery stalk.
8. Using a sharp knife, cut each filled celery stalk into 2-inch pieces at a slight diagonal angle. Tip: Cutting at an angle creates more surface area for the filling and makes for an elegant presentation.
9. Arrange the celery swirls on a serving platter in a single layer.
10. Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Something magical happens when the creamy, tangy pimento cheese meets the crisp, refreshing celery—the contrast in textures is absolutely addictive. The smoked paprika adds a subtle depth while the cayenne provides just enough warmth to keep you reaching for another. For a stunning presentation, arrange these on a slate board with pickled vegetables and cured meats for a complete charcuterie experience.
Hummus and Olive Celery Canapés
M y go-to appetizer for last-minute gatherings is this simple yet elegant canapé, born from a frantic pantry raid before friends arrived unexpectedly. I always keep a jar of high-quality hummus and crisp celery on hand for moments like these—it’s a lifesaver that feels thoughtfully prepared. The briny olives add a pop of flavor that elevates it from a quick snack to a party-worthy bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup classic hummus, preferably homemade or artisanal
– 12 celery stalks, trimmed and cut into 3-inch batons
– 24 pitted Kalamata olives, finely chopped
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon flaky sea salt, such as Maldon
– ½ teaspoon freshly cracked black pepper
Instructions
1. Arrange the celery batons on a clean work surface, ensuring they are dry to prevent the hummus from sliding off.
2. Using a small offset spatula, evenly spread approximately 2 teaspoons of hummus onto the concave side of each celery baton, covering the length completely.
3. Sprinkle the finely chopped Kalamata olives evenly over the hummus on each baton, pressing gently to adhere.
4. Drizzle the extra-virgin olive oil lightly over the assembled canapés using a teaspoon for controlled distribution.
5. Season each canapé with a pinch of flaky sea salt and a dusting of freshly cracked black pepper just before serving.
6. Transfer the canapés to a chilled serving platter lined with parchment paper to maintain crispness.
H ummus provides a creamy, garlicky base that contrasts beautifully with the celery’s refreshing crunch and the olives’ salty tang. For a vibrant twist, garnish with microgreens or a sprinkle of smoked paprika, or serve alongside chilled rosé for a sophisticated pairing.
Jalapeño Popper Celery Cups
Last weekend, while hosting a game-day gathering, I found myself craving the spicy-creamy kick of jalapeño poppers but wanted something lighter and more elegant. These Jalapeño Popper Celery Cups were born from that desire—they’re a refreshing, crunchy vessel packed with all the beloved flavors, and my guests couldn’t stop raving about them. I love how they come together in minutes, making them my go-to for impromptu entertaining.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 large celery stalks, trimmed and cut into 2-inch pieces
– 8 ounces full-fat cream cheese, softened to room temperature
– 4 ounces sharp cheddar cheese, finely grated
– 3 medium jalapeño peppers, seeded and minced
– 4 slices thick-cut bacon, cooked until crisp and crumbled
– ¼ cup sour cream
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon fine sea salt
– Freshly cracked black pepper, to taste
– 2 tablespoons fresh chives, finely chopped for garnish
Instructions
1. Arrange the celery pieces on a serving platter, hollow-side up, ensuring they are stable.
2. In a medium mixing bowl, combine the softened cream cheese, grated cheddar cheese, minced jalapeños, crumbled bacon, sour cream, smoked paprika, garlic powder, and fine sea salt.
3. Using a hand mixer on medium speed, blend the mixture for 1–2 minutes until smooth and fully incorporated, scraping down the sides of the bowl with a rubber spatula as needed.
4. Season the mixture with freshly cracked black pepper, then taste and adjust salt if necessary, remembering that the bacon adds saltiness.
5. Transfer the filling to a piping bag fitted with a large star tip for a decorative presentation, or use a small spoon if preferred.
6. Pipe or spoon the filling generously into each celery cup, mounding it slightly for visual appeal.
7. Garnish each filled cup with a sprinkle of finely chopped fresh chives.
8. Chill the assembled cups in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
The crisp, watery snap of the celery perfectly contrasts with the rich, smoky filling, while the jalapeños provide a gentle heat that builds with each bite. For a fun twist, try serving these on a platter drizzled with a touch of hot honey or alongside chilled crisp white wine—they disappear fast!
Avocado and Lime Celery Snacks
Recently, I found myself craving something crisp and refreshing after a long day of recipe testing—something that wouldn’t weigh me down but still felt like a treat. That’s when I whipped up these Avocado and Lime Celery Snacks, a perfect balance of creamy and zesty that’s become my go‑for quick bite. They’re so simple to assemble, yet the bright flavors make them feel special, like a little kitchen victory on a busy afternoon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 fresh celery stalks, trimmed and cut into 3‑inch batons
– 2 ripe Hass avocados, halved and pitted
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon finely grated lime zest
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon extra‑virgin olive oil
– 2 tablespoons finely chopped fresh cilantro leaves
Instructions
1. Arrange the celery batons on a serving platter in a single layer.
2. Scoop the avocado flesh into a medium mixing bowl, discarding the skins.
3. Add the lime juice, lime zest, kosher salt, and black pepper to the bowl with the avocado.
4. Mash the avocado mixture with a fork until it reaches a smooth, spreadable consistency—tip: for extra creaminess, press the avocado through a fine‑mesh sieve.
5. Drizzle the extra‑virgin olive oil over the mashed avocado and fold gently to incorporate.
6. Stir in the chopped cilantro until evenly distributed throughout the mixture.
7. Using a small offset spatula or spoon, generously fill the cavity of each celery baton with the avocado mixture, mounding it slightly—tip: to prevent browning, work quickly and serve immediately, or cover with plastic wrap pressed directly onto the surface.
8. Transfer the filled celery snacks to the prepared platter.
9. Garnish with an additional sprinkle of lime zest or cilantro leaves if desired—tip: for a spicy kick, add a pinch of crushed red pepper flakes to the avocado mixture before filling.
Buttery from the avocado and tangy from the lime, these snacks offer a delightful contrast of textures: the crisp celery crunch gives way to a luxuriously smooth filling. I love serving them as a light appetizer with a chilled glass of Sauvignon Blanc, or packing them for a picnic where their vibrant green color really pops against a rustic wooden board.
Curried Chicken Stuffed Celery
Kicking off the holiday party season, I always crave those effortless yet impressive appetizers that disappear from platters in minutes. This Curried Chicken Stuffed Celery recipe is my go-to—it’s a nostalgic twist on a classic, born from my habit of transforming leftover roast chicken into something unexpectedly elegant. The warm curry and crisp celery create a perfect balance that feels both comforting and sophisticated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups cooked chicken breast, finely shredded
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp curry powder
– 1 tbsp fresh lemon juice
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped celery leaves (reserved from stalks)
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 12 large celery stalks, trimmed and cut into 3-inch pieces
– 1/4 cup toasted slivered almonds, for garnish
Instructions
1. In a medium mixing bowl, combine the finely shredded chicken breast, mayonnaise, sour cream, curry powder, and fresh lemon juice.
2. Using a rubber spatula, fold the mixture until fully incorporated and creamy, about 1 minute.
3. Add the finely chopped red onion, reserved celery leaves, kosher salt, and freshly ground black pepper to the bowl.
4. Gently stir the ingredients together until evenly distributed, taking care not to overmix and break down the chicken.
5. Rinse the celery stalk pieces under cold water and pat them completely dry with paper towels to ensure the filling adheres properly.
6. Using a small spoon or piping bag, fill each celery piece with the chicken mixture, mounding it slightly for an attractive presentation.
7. Arrange the stuffed celery pieces on a serving platter in a single layer.
8. Sprinkle the toasted slivered almonds evenly over the top of each piece for added crunch and visual appeal.
9. Refrigerate the platter for at least 15 minutes to allow the flavors to meld and the filling to set.
10. Serve chilled directly from the refrigerator.
Perfectly contrasting textures make this appetizer a standout—the cool, crisp celery gives way to a creamy, warmly spiced filling that’s subtly tangy from the lemon. For a creative twist, try serving these on a bed of crushed ice to keep them extra chilled, or drizzle with a touch of honey for a sweet note that complements the curry beautifully.
Nutty Cranberry Celery Logs
Gathering around the table during the holiday rush always feels like a small victory, and these Nutty Cranberry Celery Logs are my secret weapon for a quick, impressive appetizer that everyone—even my picky nephew—adores. They’re the perfect blend of sweet, savory, and crunchy, and I love how they come together in minutes when I’m already juggling three other dishes in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of full-fat cream cheese, softened to room temperature
– 1/2 cup of toasted pecans, finely chopped
– 1/4 cup of dried cranberries, coarsely chopped
– 1 tablespoon of pure maple syrup
– 1/4 teaspoon of fine sea salt
– 12 large celery stalks, rinsed and patted dry
Instructions
1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 1 minute, or until smooth and creamy. (Tip: For best results, let the cream cheese sit out for 30 minutes before starting—this prevents lumps.)
2. Add the finely chopped toasted pecans, coarsely chopped dried cranberries, pure maple syrup, and fine sea salt to the bowl.
3. Using a rubber spatula, fold the ingredients together until evenly distributed, about 1 minute.
4. Lay the rinsed and patted-dry celery stalks on a clean cutting board, curved side down.
5. Spoon approximately 2 tablespoons of the cream cheese mixture onto the center of each celery stalk.
6. With an offset spatula or butter knife, spread the mixture evenly along the length of each stalk, leaving a 1/2-inch border at both ends. (Tip: Chill the mixture for 10 minutes if it feels too soft to spread neatly.)
7. Arrange the filled celery logs on a serving platter in a single layer.
8. Refrigerate the platter, uncovered, for at least 20 minutes to allow the filling to firm up. (Tip: For make-ahead ease, prepare these up to 4 hours in advance and cover lightly with plastic wrap after chilling.)
9. Serve chilled directly from the refrigerator.
Biting into these logs delivers a delightful contrast: the crisp, aqueous celery gives way to the rich, tangy filling studded with buttery pecans and tart cranberries. I often garnish them with a sprinkle of extra chopped pecans for texture, and they pair wonderfully with a crisp white wine or sparkling cider for a festive touch.
Goat Cheese and Chive Celery Delight
Gathering friends for a casual get-together always leaves me scrambling for a quick, elegant appetizer that feels special without hours of prep. This goat cheese and chive celery delight is my go-to—it’s crisp, creamy, and always disappears first from the platter. I love how the fresh celery provides a satisfying crunch that contrasts beautifully with the rich, tangy filling, making it a refreshing start to any meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces fresh goat cheese, at room temperature
– 1/4 cup heavy cream
– 2 tablespoons finely chopped fresh chives
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 6 large celery stalks, trimmed and cut into 3-inch pieces
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon flaky sea salt (such as Maldon)
Instructions
1. Place the goat cheese in a medium mixing bowl and use a rubber spatula to break it into small pieces for easier blending.
2. Pour the heavy cream into the bowl with the goat cheese and stir vigorously with the spatula until the mixture is completely smooth and free of lumps, which should take about 2 minutes.
3. Add the finely chopped fresh chives, freshly ground black pepper, and fine sea salt to the cheese mixture, folding gently with the spatula until evenly distributed throughout.
4. Transfer the goat cheese mixture to a piping bag fitted with a large star tip, or use a small spoon if a piping bag is unavailable.
5. Rinse the celery stalks under cold running water and pat them completely dry with paper towels to ensure the filling adheres properly.
6. Pipe or spoon the goat cheese mixture generously into the hollow of each celery piece, mounding it slightly for an attractive presentation.
7. Drizzle the extra-virgin olive oil lightly over the filled celery pieces using a teaspoon to control the flow and prevent pooling.
8. Sprinkle the flaky sea salt evenly over the tops of the filled celery pieces just before serving to maintain its crisp texture.
Delightfully crisp celery gives way to a luxuriously smooth, tangy filling that’s brightened by the fresh chives and a hint of pepper. The drizzle of olive oil adds a subtle richness, while the flaky salt provides a satisfying crunch in every bite. For a creative twist, try serving these on a chilled platter garnished with edible flowers or alongside a glass of crisp Sauvignon Blanc to complement the creamy goat cheese.
Mediterranean Feta and Olive Celery
Crisp celery stalks, briny Kalamata olives, and creamy feta cheese come together in this vibrant Mediterranean-inspired dish that’s as refreshing as a coastal breeze. I first fell for this combination during a sun-drenched trip to Greece, where simple, fresh ingredients always steal the show, and now I love whipping it up as a quick, elegant appetizer or light lunch. It’s the kind of effortless recipe that feels special but requires minimal fuss—perfect for when you want something impressive without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 large celery stalks, trimmed and cut into 3-inch batons
– 1 cup Kalamata olives, pitted and roughly chopped
– 6 ounces high-quality feta cheese, crumbled
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Rinse the celery stalks under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel to ensure the dressing adheres properly.
2. Trim off the leafy tops and tough ends of each celery stalk, then cut them lengthwise into uniform 3-inch batons for even presentation and easy eating.
3. In a medium mixing bowl, combine the chopped Kalamata olives and crumbled feta cheese gently to avoid breaking the feta into too fine pieces.
4. In a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until emulsified into a smooth, cohesive dressing.
5. Stir the dried oregano, freshly ground black pepper, and fine sea salt into the dressing mixture until all seasonings are evenly distributed.
6. Pour the dressing over the celery batons in a large serving dish, using tongs to toss them thoroughly until each piece is lightly coated.
7. Fold the olive and feta mixture into the dressed celery with a spatula, mixing just until combined to maintain distinct textures.
8. Let the dish rest at room temperature for 10 minutes before serving to allow the flavors to meld and the celery to slightly soften.
9. Arrange the mixture on a platter, optionally garnishing with additional oregano or lemon zest for a bright finish.
Salty feta and briny olives contrast beautifully with the celery’s crisp, watery crunch, while the lemon-oregano dressing ties everything together with a zesty, herbaceous note. Serve it alongside grilled fish or as part of a mezze platter with warm pita bread for dipping into the flavorful juices that accumulate at the bottom of the dish.
Southwestern Black Bean Celery Boats
Perfect for a light lunch or a vibrant appetizer, these Southwestern Black Bean Celery Boats are my go-to when I want something fresh yet satisfying without spending hours in the kitchen. I first whipped them up during a busy week when my fridge was looking sparse, and now they’re a staple in my meal-prep routine—proof that simple ingredients can shine with a little creativity.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 8 large celery stalks, trimmed and cut into 4-inch lengths
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup fresh corn kernels (from about 1 ear)
- 1/4 cup finely diced red bell pepper
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh cilantro
- 1/4 cup crumbled queso fresco
Instructions
- Arrange the 8 large celery stalks, trimmed and cut into 4-inch lengths, on a serving platter.
- In a medium mixing bowl, combine 1 15-ounce can black beans, rinsed and drained, 1/2 cup fresh corn kernels, and 1/4 cup finely diced red bell pepper.
- Add 2 tablespoons freshly squeezed lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon fine sea salt to the bowl.
- Gently fold the mixture until all ingredients are evenly coated, taking care not to mash the beans to maintain texture.
- Spoon the black bean mixture evenly into the celery stalks, filling each one generously.
- Top each filled celery boat with 2 tablespoons chopped fresh cilantro and 1/4 cup crumbled queso fresco.
My favorite part is the crunch of the celery against the creamy beans and tangy lime. These boats are fantastic served immediately, but for a fun twist, try them alongside grilled chicken or as a topping for a leafy green salad to add a Southwestern kick.
Roasted Red Pepper and Ricotta Celery
Sometimes the simplest ingredients create the most memorable bites, and this roasted red pepper and ricotta celery is a perfect example. I first made this for a last-minute book club gathering when I needed something elegant yet effortless, and it’s been a go-to ever since—it’s the kind of dish that feels fancy but comes together with minimal fuss, which is exactly my cooking style on busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large red bell peppers, halved and seeded
– 1 cup whole-milk ricotta cheese
– 1/4 cup extra-virgin olive oil, divided
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 8 celery stalks, trimmed and cut into 3-inch pieces
– 2 tablespoons toasted pine nuts
– 1 tablespoon finely chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the red bell pepper halves skin-side up on the prepared baking sheet and drizzle with 1 tablespoon of the extra-virgin olive oil.
3. Roast the peppers in the preheated oven for 20–25 minutes, until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins—this makes peeling effortless.
5. While the peppers steam, combine the whole-milk ricotta cheese, remaining 3 tablespoons of extra-virgin olive oil, fresh lemon juice, smoked paprika, fine sea salt, and freshly ground black pepper in a medium mixing bowl, whisking until smooth and creamy.
6. Peel the skins from the roasted peppers and discard them, then finely chop the pepper flesh.
7. Fold the chopped roasted peppers into the ricotta mixture until evenly incorporated.
8. Spoon the roasted pepper and ricotta mixture into the celery stalk pieces, filling them generously.
9. Garnish each filled celery piece with toasted pine nuts and finely chopped fresh parsley.
10. Arrange the stuffed celery on a serving platter and serve immediately.
Generously creamy with a smoky-sweet depth from the roasted peppers, this dish offers a delightful crunch from the celery and a nutty finish from the pine nuts. I love serving it as a vibrant appetizer on a rustic wooden board, paired with a crisp white wine, or even as a light lunch alongside a simple arugula salad—it’s versatile enough to shine in any setting.
Conclusion
Ready to wow your guests? These 33 stuffed celery treats prove that simple ingredients can create unforgettable bites. From creamy classics to bold new combos, there’s a perfect recipe for every occasion. Pick your favorite, give it a try, and let us know which one you loved most in the comments below! Don’t forget to pin this article to your Pinterest boards to save these ideas for later.
