Forbidden Celery

"This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine."
photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
photo by gourmetmomma photo by gourmetmomma
photo by gourmetmomma photo by gourmetmomma
Ready In:




  • Soften the cream cheese to room temperature. Dissolve the bouillon cube in very hot water. Mince the onion very very finely (mush it up). Clean the celery.
  • Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
  • Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
  • The dip can be made in advance (up to 2 days). I generally "garnish" with a sprinkle of celery powder to give interest to the plate.

Questions & Replies

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  1. mums the word
    The taste is very reminiscent of chip dip made with Lipton Onion Soup mix, which isn't a bad thing. The one thing I don't like is the colour is not too appealing to me. Maybe it would look better with parsley sprinkled on it? Anyways, I made this up for a lunch salad plate and it looks pretty good with other colours on the plate (see photo). I think I would actually prefer it as a dip as it would compliment many veggies. Thx for sharing the recipe!
  2. Catnip46
    Really good. After using the tip from recipe #403485 on how to refresh your celery I now had to use the celery up and decided to try this. So glad I did. I only had about 4 stalks and I ate it all myself, Oh am I bad! This is a great recipe for pot lucks.
  3. LonghornMama
    Made this for Thanksgiving and everyone loved it! Used equivalent amount of beef granules without MSG, otherwise no changes. Had a bit leftover which we scarfed down on crackers. Thanks for sharing the recipe!
  4. sharonmarymiller
    So simple yet soo yummy! I love that these are so easy to make yet look so fancy! I also tried making these with a half a package of onion soup mix instead of the beef bouillon and added a half cup of sour cream - delish!
  5. sweetysjd
    YUM-MY!!! Such simple ingredients but soooo delicious! I licked the bowl clean after it was gone. I used neufchatel cheese (basically low fat cream cheese). I'm interested in trying this with chicken boullion, and maybe even vegetable boullion for my vegetarian friends. Thank you!


  1. sharonmarymiller
    So simple yet soo yummy! I love that these are so easy to make yet look so fancy! I also tried making these with a half a package of onion soup mix instead of the beef bouillon and added a half cup of sour cream - delish!


my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night. <img src=> <img src=> <img src=> <img src=> my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of. <img src=> <img src=> <img src=> <img src=> like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference. my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs. zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph. <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house. i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown. i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar. when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy. <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> <img src=>
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