Why You’ll Love This Stuffed Celery with Cream Cheese and Walnuts
- It’s the ultimate make-ahead appetizer. You can prepare these a good few hours before your guests arrive, which means zero last-minute stress. They actually benefit from a little time in the fridge, allowing the flavors to meld together beautifully.
- The texture contrast is genuinely addictive. You get this fantastic symphony in every bite: the initial snap of the fresh celery, followed by the luxurious, smooth cream cheese, and finally the satisfying, toasty crunch of the walnuts. It’s a party in your mouth, honestly.
- It’s incredibly versatile. Think of this recipe as a perfect base camp. Feel like a little heat? Add a dash of hot sauce. Want some freshness? Fold in some chopped chives. It’s your canvas to play with.
- It feels fancy without the fuss. Arranged on a simple platter, these little boats look elegant and thoughtful. No one needs to know it took you about 15 minutes of active work—that’s our little secret.
Ingredients & Tools
- 1 large bunch of celery, fresh and crisp
- 8 oz (225 g) full-fat cream cheese, softened to room temperature
- 1/2 cup walnuts, finely chopped
- 1/4 tsp garlic powder (optional, but recommended)
- 1/4 tsp onion powder (optional, but recommended)
- A pinch of kosher salt and freshly ground black pepper
- 1 tbsp fresh chives or parsley, finely chopped (for garnish, optional)
Tools: A sharp knife, a cutting board, a mixing bowl, a hand mixer or a sturdy spatula, a small offset spatula or a butter knife for spreading.
Honestly, the quality of your ingredients really shines here because there are so few of them. Seek out the crispiest, most vibrant celery bunch you can find—it’s the foundation of the whole dish. And for the cream cheese, going full-fat is key; it provides a richness and stability that lighter versions just can’t match. A little goes a long way.
Serves: 4-6 as an appetizer | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus optional chilling time)
Before You Start: Tips & Ingredient Notes
- Why room temperature cream cheese? This is non-negotiable for a silky-smooth filling. If you try to mix cold cream cheese, you’ll end up with a lumpy, frustrating mess. Taking it out of the fridge an hour or so beforehand makes all the difference.
- How to choose the perfect celery. Look for a bunch that feels heavy for its size, with tight, rigid stalks that snap cleanly. Avoid any bunches with limp, rubbery, or discolored stalks. The inner, paler stalks are often more tender and less stringy, which is a bonus.
- Toasting the walnuts is a game-changer. It’s an extra step, I know, but it deepens their flavor immensely. Just a few minutes in a dry pan over medium heat until they’re fragrant will elevate your stuffed celery from good to “can I have the recipe?” great.
- Don’t skip the seasoning. Cream cheese on its own can be a bit bland. The garlic and onion powder, along with a good pinch of salt and pepper, wake everything up and add a subtle savory depth that balances the richness perfectly.
How to Make Stuffed Celery with Cream Cheese and Walnuts
Step 1: Prep Your Celery. First things first, give your celery a good wash under cold water. Dirt loves to hide in the grooves. Pat the stalks completely dry with a clean kitchen towel or paper towels—this is crucial, as any water will make the filling slide right off. Using your sharp knife, trim off the leafy tops and the tough, white base of the bunch. Then, cut the stalks into manageable lengths, about 3 to 4 inches long. I like the size that fits comfortably in two bites. You’ll notice the natural curve of the stalk creates a perfect little boat for the filling.
Step 2: Toast and Chop the Walnuts. If you’re toasting your walnuts (and you really should!), place them in a dry skillet over medium heat. Shake the pan occasionally, and in about 3-5 minutes, you’ll smell that wonderful, nutty aroma. Watch them closely—they can go from perfectly toasted to burnt in a flash. Once they’re golden and fragrant, immediately tip them onto a plate to stop the cooking process. Let them cool completely before giving them a rough chop. You want small pieces for texture, but not a fine dust.
Step 3: Whip the Cream Cheese Filling. Now, to your bowl of beautifully softened cream cheese. Add the garlic powder, onion powder, salt, and pepper. If you’re using a hand mixer, beat it on medium speed for just a minute until it’s smooth and slightly fluffier. If you’re going the spatula route, just put some muscle into it, stirring and pressing against the side of the bowl until any lumps are gone and the seasonings are fully incorporated. The mixture should look creamy and spreadable.
Step 4: Combine and Fill. Stir about three-quarters of your chopped, cooled walnuts into the cream cheese mixture. Reserve the rest for the topping—this gives a nice visual appeal and extra crunch. Now, take your offset spatula or butter knife and generously fill the concave side of each celery piece. Don’t be shy! A nice, plump mound of filling is what we’re after. You can go for a smooth, elegant spread or a more rustic, swoopy look—it’s entirely up to you.
Step 5: Garnish and Chill. Sprinkle the remaining chopped walnuts over the top of the filled celery boats. If you’re using fresh herbs like chives or parsley, now’s the time to scatter them over for a pop of color and freshness. At this point, you can serve them immediately, but I highly recommend placing them on a plate or tray and popping them in the fridge for at least 30 minutes. This firms up the filling just enough, making them easier to pick up and eat, and lets the flavors get to know each other.
Serving Suggestions
Complementary Dishes
- A classic tomato soup — The creamy, cool celery sticks are a fantastic textural counterpoint to a warm, velvety bowl of soup. It’s a lunch combo that feels both comforting and sophisticated.
- A robust charcuterie board — Arrange the stuffed celery alongside cured meats, sharp cheeses, and cornichons. Their freshness cuts through the richness of the board perfectly.
- Spicy buffalo chicken wings — The cool, creamy filling is the ultimate palate cleanser and fire extinguisher after a spicy wing. They’re a classic pairing for a reason.
Drinks
- A crisp, dry Riesling — The slight sweetness and high acidity of the wine beautifully balance the savory, rich notes of the cream cheese and walnuts.
- A classic Gin & Tonic — The botanical notes in the gin and the refreshing fizz of the tonic make a wonderfully light and cleansing partner for this appetizer.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious bite.
Something Sweet
- Dark chocolate-covered almonds — The bitterness of the dark chocolate and the nuttiness of the almond echo the flavors in the appetizer, creating a lovely, cohesive menu.
- Lemon bars — The bright, tangy sweetness of a good lemon bar is a fantastic way to end the meal on a fresh note after the savory cream cheese.
- Simple shortbread cookies — Sometimes, you just need a buttery, simple cookie to round things out without overwhelming the senses.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. This is the number one reason for a lumpy, unspreadable filling. It’s worth the wait to let it soften properly on the counter. If you’re in a pinch, you can microwave it for a few seconds at a very low power, but be careful—it can melt quickly.
- Mistake: Not drying the celery thoroughly. Water is the enemy of adhesion. If the celery is wet, the filling will simply slide off, creating a messy platter and a frustrating eating experience. Pat, pat, pat until it’s bone dry.
- Mistake: Over-toasting the walnuts. Burnt walnuts are bitter and will ruin the delicate balance of the dish. Stay by the stove and use your nose—the moment you smell that warm, nutty fragrance, they’re done.
- Mistake: Skipping the seasoning. Plain cream cheese stuffed into plain celery is… well, plain. The garlic and onion powder, along with salt and pepper, are essential for adding layers of flavor that make this snack truly memorable.
Expert Tips
- Tip: Add a secret ingredient for tang. For a little extra zing, try folding a teaspoon of fresh lemon juice or a tablespoon of finely grated Parmesan cheese into the cream cheese mixture. It adds a wonderful complexity that keeps people guessing.
- Tip: Pipe the filling for a professional look. If you want them to look extra fancy, spoon the filling into a piping bag fitted with a star tip. You can create beautiful, swirled patterns on each celery stick in seconds.
- Tip: Make a sweet version. This concept isn’t just for savory apps! For a fun dessert or snack, mix the cream cheese with a little honey or maple syrup and top with chopped dried cranberries instead of walnuts. It’s a whole new world.
- Tip: Prep the celery a day ahead. You can wash, dry, and cut your celery sticks the day before. Just store them wrapped in a damp paper towel inside a sealed container or zip-top bag in the fridge to keep them crisp.
FAQs
Can I make these ahead of time?
Absolutely, and I often do! They are a fantastic make-ahead appetizer. You can assemble them completely, cover the platter tightly with plastic wrap, and refrigerate for up to 24 hours. The celery might sweat a tiny bit, but the flavor will be even better. I wouldn’t recommend making them further in advance than that, as the celery can start to lose its satisfying crunch.
Can I use a different nut?
Of course! Walnuts are classic, but pecans would be lovely for a slightly sweeter, richer flavor. Toasted almonds or pine nuts would work beautifully too. Just make sure whatever nut you choose is chopped to a similar size and is nicely toasted to bring out its best qualities. It’s a great way to use what you have on hand.
My filling is too soft. What can I do?
If your filling seems a bit loose, it could be that the cream cheese was a little too warm or the brand you used has a higher moisture content. Pop the whole bowl of filling into the fridge for 15-20 minutes to firm it up before you attempt to fill the celery. This should make it much easier to handle.
How long do leftovers last?
Honestly, they’re best eaten the day they’re made for optimal crunch. But, if you have leftovers, they’ll keep covered in the fridge for another day. The celery will soften and release some water, so they won’t be as texturally perfect, but they’ll still taste just fine.
Can I use low-fat cream cheese?
You can, but I really don’t recommend it. Low-fat cream cheese often has more water and stabilizers, which can lead to a softer, less rich, and sometimes slightly gummy texture. The full-fat version provides a much superior mouthfeel and flavor that is worth the indulgence for a special treat.
Stuffed Celery With Cream Cheese And Walnuts
Whip up the perfect party snack! My easy stuffed celery recipe with cream cheese & walnuts is a crunchy, creamy, make-ahead appetizer that's always a hit. Ready in 15 minutes!
Ingredients
Ingredients
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1 large bunch celery (fresh and crisp)
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8 oz cream cheese (full-fat, softened to room temperature (225 g))
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1/2 cup walnuts (finely chopped)
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1/4 tsp garlic powder (optional, but recommended)
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1/4 tsp onion powder (optional, but recommended)
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A pinch kosher salt
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A pinch black pepper (freshly ground)
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1 tbsp chives or parsley (fresh, finely chopped (for garnish, optional))
Instructions
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Prep Your Celery. First things first, give your celery a good wash under cold water. Dirt loves to hide in the grooves. Pat the stalks completely dry with a clean kitchen towel or paper towels—this is crucial, as any water will make the filling slide right off. Using your sharp knife, trim off the leafy tops and the tough, white base of the bunch. Then, cut the stalks into manageable lengths, about 3 to 4 inches long. I like the size that fits comfortably in two bites. You'll notice the natural curve of the stalk creates a perfect little boat for the filling.01
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Toast and Chop the Walnuts. If you're toasting your walnuts (and you really should!), place them in a dry skillet over medium heat. Shake the pan occasionally, and in about 3-5 minutes, you'll smell that wonderful, nutty aroma. Watch them closely—they can go from perfectly toasted to burnt in a flash. Once they're golden and fragrant, immediately tip them onto a plate to stop the cooking process. Let them cool completely before giving them a rough chop. You want small pieces for texture, but not a fine dust.02
-
Whip the Cream Cheese Filling. Now, to your bowl of beautifully softened cream cheese. Add the garlic powder, onion powder, salt, and pepper. If you're using a hand mixer, beat it on medium speed for just a minute until it's smooth and slightly fluffier. If you're going the spatula route, just put some muscle into it, stirring and pressing against the side of the bowl until any lumps are gone and the seasonings are fully incorporated. The mixture should look creamy and spreadable.03
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Combine and Fill. Stir about three-quarters of your chopped, cooled walnuts into the cream cheese mixture. Reserve the rest for the topping—this gives a nice visual appeal and extra crunch. Now, take your offset spatula or butter knife and generously fill the concave side of each celery piece. Don't be shy! A nice, plump mound of filling is what we're after. You can go for a smooth, elegant spread or a more rustic, swoopy look—it's entirely up to you.04
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Garnish and Chill. Sprinkle the remaining chopped walnuts over the top of the filled celery boats. If you're using fresh herbs like chives or parsley, now's the time to scatter them over for a pop of color and freshness. At this point, you can serve them immediately, but I highly recommend placing them on a plate or tray and popping them in the fridge for at least 30 minutes. This firms up the filling just enough, making them easier to pick up and eat, and lets the flavors get to know each other.05
