Description

This recipe features crispy celery filled with creamy cheese, sweet cranberries, and crunchy pecans, making it a delightful snack or appetizer for your holiday gatherings.

Ingredients

Scale

5 large celery stalks
1 block (8 oz/225g) cream cheese, softened
2 tbsp sour cream or Greek yogurt
1 tsp garlic powder
2 tbsp fresh herbs (chopped parsley or dill)
Salt & pepper to taste
1/3 cup dried cranberries
1/4 cup toasted pecan halves or pieces
Extra fresh herbs for garnish

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Instructions

Wash and cut celery stalks into 3–4 inch pieces.
Mix cream cheese, sour cream or yogurt, garlic powder, and herbs until smooth.
Stuff each celery piece generously with creamy filling.
Press dried cranberries into each stuffed celery stick.
Sprinkle toasted pecans on top of the filled celery sticks.
Garnish with fresh herbs and chill for 10 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
Filling can be made ahead and stored in the fridge; fill and garnish just before serving.
Experiment with different nuts or dried fruits based on availability.

Nutrition

Serving Size: 2 celery boats
Calories: 92
Sugar: 3g
Sodium: 100mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg