Stuffed Celery by Sherilyn Hunt

  • 1 head celery
  • 2 - 8 oz. cream cheese, room temperature
  • ¾ cup chopped pimento stuffed green olives
  • 2 or 3 cloves garlic, finely chopped and mashed
  • salt and fresh cracked pepper to taste
Wash celery and cut up in 2 to 3 inch sections. Dry very well. Combine the rest of the ingredients and mix very thoroughly. Using a butter knife, carefully spread stuffing down center curve of each celery piece. Garnish with a light coat of freshly ground black pepper. Refrigerate or serve immediately.


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