Recipe courtesy of Ree Drummond
Celery Logs with Pimiento Cheese
Getting reviews...
- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 72 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 85
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 127 mg
- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 72 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 85
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 17 mg
- Sodium
- 127 mg
Ingredients
Directions
- Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined.
- Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
- Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours.
- Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve.
