Celery Stuffed With Smoked Gouda and Sun-Dried Tomatoes

An easy appetizer from Bon Appetit, November 2000. We usually add some Cajun seasoning, chili powder, or Tabasco for a little more of a kick. We also discovered that we like this even better as a spread on crackers.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup mayonnaise
• 1⁄4 cup buttermilk
• 1⁄2 teaspoon paprika
• 1 1⁄4 cups smoked gouda cheese, grated
• 1⁄3 cup sun-dried tomato packed in oil, drained, finely chopped (about 2 ounces)
• 24  stalks celery, 4-inch lengths, See note
• 1  teaspoon  cajun seasoning (optional)
• 5  drops Tabasco sauce (optional)

Directions

1. Note:
2. Use 24 small inner celery stalks with leaves(from about 3 bunches of celery).
3. Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
4. Mix in cheese and tomatoes.
5. Season mixture with salt and pepper.
6. (Can be prepared 1 day ahead. Cover and refrigerate.).
7. Fill cavity of celery stalks with cheese mixture.