Green Olive Stuffed Celery
Simple, old-fashioned and tasty.
- 2 bunches celery, washed, trimmed, and cut into 2 to 3 sections
- 2 (8-oz.) packages cream cheese, softened
- 1 cup finely chopped pimiento stuffed green olives
- 2 cloves garlic, finely minced
Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, and garlic in a bowl. I used a large star decorating tip to fill the celery, but if you don’t have one, just use a knife to spread filling down center of each piece of celery. Serve immediately or refrigerate.