{"id":979,"date":"2025-11-27T14:42:23","date_gmt":"2025-11-27T14:42:23","guid":{"rendered":"https:\/\/cupcake.website\/?p=979"},"modified":"2025-11-27T14:42:23","modified_gmt":"2025-11-27T14:42:23","slug":"this-5-ingredient-grandma-approved-appetizer-will-become-your-new-holiday-tradition","status":"publish","type":"post","link":"https:\/\/cupcake.website\/?p=979","title":{"rendered":"This 5-Ingredient Grandma-Approved Appetizer Will Become Your New Holiday Tradition"},"content":{"rendered":"


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Charcuterie boards and Buffalo chicken dip are great and all, but sometimes you just want the classics. I\u2019m talking about vintage appetizers that never go out of style: jelly-glazed meatballs, nut-studded cheese balls, sweet-and-tangy shrimp cocktail. They\u2019re the kinds of bites that always hit and somehow never feel dated. Another beloved specialty in that category is stuffed celery\u2014and my favorite version never disappoints.<\/p>\n

Grandma\u2019s Stuffed Celery is a five-ingredient crowd-pleaser that checks every box: It\u2019s easy to make, delicious\u2014and for many, sparks memories of holidays past.<\/p>\n

\u201cMy grandma always made stuffed celery at Thanksgiving and Christmas,\u201d says Sherilyn, who submitted the recipe. \u201cAs kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with [a] hint of a grin from Grandma. Now I never have holiday meals without it!\u201d\n<\/p>\n

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The Magic of Stuffed Celery <\/span> <\/h2>\n

Americans have been snacking on stuffed celery at parties since at least the early 1900s, as seen in cookbooks like \u201cCatering for Special Occasions with Menus and Recipes.\u201d That 1911 title by Fannie Merritt Farmer includes a recipe for celery filled with Roquefort cheese and butter. The idea likely evolved from European traditions of using hollowed-out vegetables as edible containers. By the mid-20th century, it had taken hold as part of the canap\u00e9 craze in American households\u2014when fillings like cream cheese became the norm.\n<\/p>\n

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Grandma\u2019s Stuffed Celery Recipe <\/span> <\/h2>\n
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Photographer: Victor Protasio \/ Food Styling: Julian Hensarling \/ Prop Styling: Abby Armstrong<\/p>\n

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To make Grandma\u2019s Stuffed Celery, you need one bunch of celery, two packages of cream cheese at room temperature, 3\/4 cup pimento-stuffed green olives, a couple chopped garlic cloves, and a pinch of salt and pepper.\n<\/p>\n

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  • Start by preparing the filling by mixing softened cream cheese with chopped pimento\u2011stuffed green olives, garlic, salt, and pepper.\u00a0<\/li>\n
  • Next, spoon or pipe the filling generously into each celery groove and arrange the stuffed celery on a platter.\u00a0<\/li>\n
  • Serve right away or refrigerate (it’s a refreshing chilled snack!).<\/li>\n<\/ul>\n

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    Things to Keep in Mind <\/span> <\/h2>\n
      \n
    • Make sure your cream cheese is softened.<\/strong> This is important! If the cream cheese isn’t softened, it\u2019ll be really (really) hard to mix. To soften your block on the fly, take it out of the fridge and place the entire unopened package in hot water for three minutes.<\/li>\n
    • Great creative with toppings.<\/strong> Pimento-stuffed olives are Grandma\u2019s pick\u2014but you can mix in anything you like! Stud your cream cheese with raisins for an ants-on-a-log-style treat, add spice with chopped jalape\u00f1os, or double the cheese with some shredded Cheddar.<\/li>\n
    • Don\u2019t toss any leftover spread. <\/strong>The flavorful mixture is made for slathering on crackers and bagels. Or whip up an extra batch to spread on lunch meat and roll into a spiral.<\/li>\n
    • Use garlic powder.<\/strong> If you don\u2019t have fresh garlic, substitute with a 1\/2 teaspoon of garlic powder.<\/li>\n<\/ul>\n

      Get the recipe: <\/strong>Grandma\u2019s Stuffed Celery<\/p>\n<\/div>\n


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      Charcuterie boards and Buffalo chicken dip are great and all, but sometimes you just want the classics. I\u2019m talking about vintage appetizers that never go out of style: jelly-glazed meatballs, nut-studded cheese balls, sweet-and-tangy shrimp cocktail. They\u2019re the kinds of bites that always hit and somehow never feel dated. Another […]<\/p>\n","protected":false},"author":1,"featured_media":980,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=979"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/979\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/980"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}