Linda's Veggie and Cream Cheese Stuffed Celery - Holiday
November 01, 2011
Categories: Snacks, Dairy, Cheese, Vegetables, Celery, Appetizers, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, No-Cook, Quick Meals, Baby Shower, Christmas, Cinco de Mayo, Easter, Entertaining, Game/Sports Day, Labor Day, New Years, Potluck, St. Patrick's day, Thanksgiving, Wedding, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Cream Cheese more
"I created this recipe a few Thanksgivings ago, and it is just plain delish! A great appetizer to munch on before, during and after Thanksgiving or Christmas dinner, or any other meal during the year!"
- Serving Size: 1 (31.6 g)
- Calories 53.6
- Total Fat - 3.4 g
- Saturated Fat - 2.1 g
- Cholesterol - 10.2 mg
- Sodium - 142.4 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 5 g
- Calcium - 170 mg
- Iron - 0 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT).
Cut into 3" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 seconds, until soft.
Add milk and cream together. Start with 1 tablespoon and add more, if needed to make a creamy texture.
Add Vegetable Soup dip mix, and mix well. Start with half the packet and go from there. If you like it salty add more from the packet.
Stuff celery with cream cheese mixture.
Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hour to give flavors time to meld.
Tips & Variations
No special items needed.