Mom’s stuffed celery with cream cheese is a quick, classic appetizer that comes together in minutes. This family favorite is perfect for holidays, gatherings, and potlucks — simple to prepare and always well received.
This retro snack was a staple at every major holiday when I was growing up — Christmas, Easter, Thanksgiving — and my mom and grandmother served it often at parties and potlucks. They sometimes used a mix of plain and flavored cream cheeses, like chive-and-onion, to vary the flavors. I loved helping with the filling as a kid. Today I usually add a little seasoning to the cream cheese, but the basic recipe is just as nostalgic and tasty as I remember. My kids enjoy it just as much, and it’s a reliable, crowd-pleasing bite for any occasion.
Ingredients
This can be made with just celery and cream cheese, but a few small additions boost the flavor. Quantities below match the recipe card further down.
- Celery — choose ribs with a bit of curve so they hold the filling well. Rinse and trim the ends.
- Cream cheese — regular full-fat cream cheese works best (not whipped). Let it soften slightly at room temperature to make mixing easier.
- Seasoning — sea salt, black pepper, and herbes de Provence. Italian seasoning or dried parsley are fine substitutes.
- Chives — finely chopped chives or green onions add a fresh garnish and extra flavor.
How to Make Stuffed Celery with Cream Cheese
Beat the softened cream cheese in a mixing bowl until light and fluffy. Stir in the salt, pepper, and herbs until evenly combined. Spoon or pipe the cream cheese mixture into the celery ribs, smoothing the tops with a knife. If desired, slice each filled stalk into bite-sized pieces and sprinkle with chopped chives. Cover and refrigerate until ready to serve.
Recipe Tips
It’s often easier to fill whole celery stalks and slice them afterward, but you can cut them before stuffing if you prefer.
Dry the celery thoroughly after rinsing so the cream cheese adheres properly.
Using room-temperature cream cheese makes it smoother and easier to blend with seasonings.
Storage
Keep stuffed celery chilled in an airtight container or on a tray covered with plastic wrap. Refrigerate any leftovers within two hours of serving. The appetizer can be prepared a few hours in advance, though it’s best eaten the same day. Stored in the refrigerator, it will keep 2–3 days; note that the celery softens over time.
Stuffed Celery
Ingredients
- 6 celery stalks rinsed and trimmed
- 8 ounces cream cheese softened
- 1 teaspoon herbes de Provence seasoning
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- chopped chives optional
Instructions
-
In a medium bowl, beat the softened cream cheese until fluffy.
-
Stir in the herbes de Provence, salt, and pepper until well combined.
-
Spoon the filling into each celery stalk and smooth it with a knife.
-
Slice filled stalks into smaller pieces if desired and top with chopped chives.
-
Refrigerate until serving. Store leftovers in the refrigerator and consume within 2–3 days.
Video
Notes
Be sure the ribs are dry before adding the filling.
Italian seasoning or dried parsley can replace herbes de Provence if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
For more easy recipes, sign up for the newsletter and follow along on social media.
