Grandma’s Stuffed Celery
Grandma’s Stuffed Celery is one of those timeless dishes that carries the comfort of family gatherings and the simplicity of old-fashioned home cooking.
Crisp, cold celery meets a creamy, savory filling that’s tangy, garlicky, and just a little retro in the best possible way. Every bite feels familiar—bright, crunchy, and irresistibly rich—capturing the charm of recipes passed down through generations.
Whether served as a holiday appetizer or a comforting snack, this dish brings a touch of nostalgia to the table with almost no effort.
Why People Will Love Grandma’s Stuffed Celery:
It delivers a perfect contrast of textures—crisp, refreshing celery paired with a rich, velvety cream cheese filling that melts on the tongue.
The savory mix of cream cheese, olives, and garlic creates a nostalgic, comforting flavor that feels timeless and familiar.
It’s a simple, no-fuss recipe that comes together effortlessly, yet tastes like something lovingly prepared for a family gathering.
The pimento-stuffed olives add a bright, briny depth that cuts through the creaminess and elevates each bite.
It’s incredibly versatile—ideal as a holiday appetizer, a potluck favorite, or a quick, satisfying snack.
The dish carries a sense of heritage and tradition, reminding people of recipes handed down through generations.
Key Ingredients:
Fresh celery stalks bring a cold, refreshing crunch that serves as the perfect contrast to the rich filling, adding lift and brightness to every bite.
Cream cheese creates the velvety base—smooth, luscious, and indulgent—binding all the flavors into a creamy, savory spread.
Pimento-stuffed green olives add a burst of briny, tangy complexity, their subtle heat and saltiness cutting beautifully through the richness.
Fresh garlic, finely minced, infuses the mixture with warmth and depth, giving the filling a quiet but unmistakable aromatic punch.
A simple touch of salt and cracked black pepper gently sharpens the overall flavor, grounding the dish with just the right amount of seasoning.
Expert Tips:
Dry the celery completely before filling—any moisture left inside the grooves will cause the cream cheese to slide, preventing the filling from clinging properly and dulling the overall texture.
Let the cream cheese soften fully at room temperature so it blends into a smooth, airy mixture. Cold cream cheese stays stiff, making it harder to spread and reducing the light, creamy mouthfeel.
Chop the pimento-stuffed olives very finely to ensure even distribution throughout the filling. Smaller pieces create a consistent briny pop in every bite rather than large salty pockets.
Use a small offset spatula or butter knife to fill the celery; it allows you to pack the mixture in neatly without tearing the stalks or overfilling.
Chill the stuffed celery before serving for 10–20 minutes if you want cleaner edges and a firmer bite. The slight chill also sharpens the garlic and olive flavors.
Trim the base of each celery section flat so they sit level on a platter, giving the dish a more polished appetizer presentation.
Choose larger outer celery stalks rather than inner ones—the grooves are wider, the crunch is bolder, and they hold more filling without splitting.
Season gently—the olives already provide brine and salt, so go light on seasoning and taste the filling before adjusting.
Grandma’s Stuffed Celery
Ingredients
1 bunch celery, washed, trimmed, and cut into 3-inch sections
2 packages (8 ounces each) cream cheese, softened to room temperature
¾ cup chopped pimento-stuffed green olives
2 cloves garlic, finely minced
Pinch of salt and freshly cracked black pepper, to taste
Instructions
Prepare the Celery
Wash the celery thoroughly, trim the ends, and cut the stalks into 3-inch sections.
Pat each piece completely dry with paper towels to ensure the filling sticks well.
Make the Filling
In a medium bowl, combine the softened cream cheese, chopped pimento-stuffed green olives, minced garlic, and a pinch of salt and freshly cracked black pepper.
Mix until smooth and evenly blended.
Fill the Celery
Using a small knife or spatula, spread a generous layer of the cream cheese mixture into the center groove of each celery piece.
Serve or Chill
Arrange the stuffed celery on a platter and serve immediately, or refrigerate until ready to enjoy.
Important Notes When Making Grandma’s Stuffed Celery:
Celery quality matters: Choose firm, wide, outer celery stalks—thin or bendy stalks won’t hold the filling well and won’t deliver that signature crisp bite.
Drying is essential: Any moisture left inside the celery groove will dilute the filling and make it slide out. Thorough drying creates a clean surface that grips the cream cheese.
Balance the salt carefully: Pimento-stuffed olives already bring brine and seasoning, so add salt sparingly. Overseasoning can overwhelm the delicate cream cheese base.
Let the flavors meld: The filling tastes even better after resting for a few minutes. The garlic softens, the olive brine spreads evenly, and the mixture becomes more harmonious.
Keep the filling texture soft, not stiff: If the mixture feels too thick to spread smoothly, beat it for another minute. A properly whipped filling gives the dish its signature light, airy richness.
Serve chilled for the cleanest flavor: A slight chill intensifies the crispness of the celery and firms the filling, creating a satisfying contrast of textures.
Use fresh garlic, not pre-minced: Jarred garlic can taste metallic or harsh. Fresh garlic gives a warm, aromatic depth without bitterness.
Avoid overfilling the celery: A clean line of filling looks elegant and ensures each bite stays balanced instead of overly rich.
How to Enjoy Grandma’s Stuffed Celery After Cooking:
Chill briefly before serving to allow the filling to firm slightly. This short rest sharpens the briny olive notes, softens the garlic, and intensifies the refreshing crunch of the celery.
Serve the pieces cold—the contrast between the crisp, chilled celery and the creamy, savory filling is what makes this appetizer so satisfying and nostalgic.
Arrange them neatly on a platter, placing each piece cut-side up so the colorful olive-studded filling is fully visible. A clean presentation elevates this humble classic into a standout party dish.
Pair with fresh, bright accompaniments such as grape tomatoes, cucumbers, or pickles. Their acidity and freshness complement the richness of the cream cheese perfectly.
Enjoy as a simple snack straight from the fridge—its cool, crisp texture makes it refreshing and surprisingly filling.
Use it as a starter for holiday meals or family gatherings. Its nostalgic flavor instantly sets a comforting, familiar tone at the table.
Serve alongside salty cured meats or cheese boards; the creaminess balances the saltiness of charcuterie beautifully and adds a different texture to the spread.
Make it part of a retro-style appetizer assortment, pairing it with deviled eggs, cheese balls, crackers, or stuffed mushrooms for a charming, vintage feel.
Store leftovers in an airtight container and enjoy within 2–3 days. The flavors meld even more by the next day, creating an even deeper, more cohesive bite.
Nutrition Information:
For Grandma’s Stuffed Celery, based on one stuffed celery piece (about 2–3 tablespoons of filling + 1 celery section).
Calories: 78 kcal | Total Fat: 6.8 g | Saturated Fat: 4.0 g | Monounsaturated Fat: 2.0 g | Polyunsaturated Fat: 0.4 g | Cholesterol: 21 mg | Sodium: 165–190 mg (depending on olive brine & added salt) | Total Carbohydrates: 2.3 g | Dietary Fiber: 0.4 g | Sugars: 1.4 g | Protein: 2.1 g
Frequently Asked Questions:
Can I make the filling ahead of time?
Yes. The cream cheese–olive mixture can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to assemble, let it soften for 10–15 minutes so it spreads smoothly into the celery.
How far in advance can I assemble the stuffed celery?
You can fully assemble the celery up to 24 hours ahead. Keep it tightly covered in the refrigerator. The celery will stay crisp as long as it’s completely dry before filling.
Can I substitute different olives if I don’t like pimento-stuffed ones?
Absolutely. You can use Kalamata, Castelvetrano, or any mild green olive. Just keep in mind that brininess varies—taste the mixture before adding extra salt.
What should I do if the filling is too thick or stiff?
Beat it for another minute or two to soften it, or mix in 1–2 teaspoons of milk to loosen the texture slightly. This helps the filling spread more easily without compromising flavor.
How do I keep the stuffed celery from getting watery?
Moisture is the enemy. Make sure the celery is fully dried before filling, and store the pieces uncovered for the first 30 minutes in the fridge. This allows excess moisture to evaporate instead of softening the filling.
How do I get the filling perfectly smooth and creamy?
Make sure the cream cheese is truly room temperature before mixing. Cold cream cheese stays lumpy and resists blending. Beat it first on its own until fluffy, then add the olives and garlic for a smooth, spreadable texture.
What if the celery stalks split when I fill them?
This usually happens with thin or inner stalks. Use larger, outer stalks, and spread the filling gently with a small butter knife or spatula instead of pressing it in. If a stalk cracks, chill it for 5 minutes to firm it before filling.
How finely should I chop the olives and garlic?
Chop both very finely—almost minced. Large chunks can cause uneven flavor bites and make it harder to spread the filling cleanly. Finer chopping creates a smoother blend and a more elegant presentation.
Can I pipe the filling instead of spreading it?
Yes. Place the filling in a zip-top or piping bag, snip the tip, and pipe directly into the celery groove. It creates a cleaner, more uniform look and is especially helpful when making large batches for parties.
Why does my filling taste too salty?
Pimento-stuffed olives already contain a high amount of brine. If the filling is too salty, add a bit more cream cheese or a small spoonful of plain Greek yogurt to balance it. Avoid adding extra salt until after tasting the mixture.