Prep 10 mins
Cook 0 mins
This is one of my favorite Hors D'oeuvres. Creamy, crunchy and nutty. Delicious. You can also use this filling to stuff cherry tomatoes, or Belgian endive.
- 12 celery ribs
- 59.14 ml crumbled blue cheese, Gorgonzola if available
- 118.29 ml cream cheese
- 44.37 ml sour cream
- 118.29 ml chopped walnuts
- Combine cream cheese, blue cheese and cour cream in a bowl.
- Stir until well incorporated.
- Add 1 tbsp of walnuts.
- Fill the celery with the mixture.
- Chill before serving.
- Sprinkle with the remaining walnuts.
This was so easy to make, and so delicious! I prepared the filling the night before, adding a little extra blue cheese -- just because we like it so much -- and put it in the fridge. The next day I just filled the celery sticks with it, sprinkled on a few nuts, and kept them covered in the fridge until it was time to serve. I really liked the way the sour cream lightened up the filling a bit, and our guests remarked on how much they enjoyed them. This definitely goes into my permanent file of appetizers. Thanks for sharing your recipe!
Absolutely wonderfrul. I've done variations of stuffed celery with peanut butter, cream cheese, cheddar cheese spreads, etc but the addition of the chopped walnuts really puts this one over the top. Everyone loved it!!! Thanks for sharing it, Katanashrp. It's a winner.
Wow! I LOVE this combination! The flavors & the textures are refreshing. I could just eat it right out of the bowl, but instead I stuffed both celery & cherry tomatoes with it. I'm sure they're not going to last very long! The bleu cheese is not over-powering; it's perfectly balanced with the cream cheese & sour cream. The only change I made was to use pecans instead of walnuts, due to allergies. This was really easy & would be a great go-to hor d'oervre for last minute company. Thanks for sharing, Katanashrp! Made for Fall 2009 Pick A Chef. :)