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.