brick cream cheese, softened
1 (5 ounce) jars
pimento stuffed olives
0.5 (10 ounce) cans
salt and pepper
- Trim ends of celery and cut each stalk on the diagnal into 2 or 2 inch pieces.
- Combine cream cheese, olives and mayo in mixing bowl.
- Season with salt (go easy olives are salty) and pepper.
- Spread mixture into celery sticks.
- Sprinkle with paprika.