Olive-Stuffed Celery

9 ingredients
2 steps

Ingredients

  • 1 dill pickle spear plus 1 teaspoon juice
  • 3 sweet pickles plus 1 teaspoon juice
  • 6 pitted ripe olives plus 1 teaspoon juice
  • 6 pimiento-stuffed olives plus 1 teaspoon juice
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup Miracle Whip
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped pecans, toasted
  • 6 celery ribs, cut into 2-inch pieces

Directions

  1. 1
    Finely chop the pickles and olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickles, olives and pecans.
  2. 2
    Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe or stuff into celery sticks. Store in the refrigerator.

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