Stuffed Celery Stalks

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Caramelized Onion Spread

1 tablespoon vegetable oil

2 large yellow onions, thinly sliced into rings

Pinch kosher salt

Freshly ground black pepper

1 teaspoon smoked paprika

1 cup cream cheese, softened

Blue Cheese and Pistachio Spread

1 (8-ounce) package cream cheese, softened

3/4 cup blue cheese, preferably Roquefort, crumbled

Dash heavy cream, as needed

Dash Worcestershire sauce

2 tablespoons minced fresh chives

Pinch kosher salt

Freshly ground black peppercorns

1/2 cup pistachio nuts

Stuffed Celery Stalks

8 celery stalks, leaves attached


  1. To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
  2. Season with the kosher salt, black pepper and smoked paprika.
  3. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
  4. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
  5. To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
  6. Season the mixture with the Worcestershire, chives, salt and black pepper.
  7. To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.
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