HOME > Chowhound > General Topics >


Celery Sticks: What Are the Ultimate Fillings?

Simple or elaborate, I don't care. I'm just looking for ideas.

  1. Click to Upload a photo (10 MB limit)
  1. peanut butter, cream cheese, veggie dip, marscapone cheese, works for me!

      1. re: ipsedixit

        Ipse -- Tuna salad in celery sticks, now THIS is brilliant.

        1. re: Tripeler

          Whenever I make tuna salad for my man, I have celery sticks left over. They are *perfect* for scooping up tuna salad.

          My mom also makes a tuna 'paté' loaf with capers drizzled with homemade lemonnaise, which is even better for scooping.

      2. Pimento cheese!

        BLT dip (equal parts mayo/sour cream, add in crumbled bacon, scallions, tomatoes)

        1. All of the above. Boursin, too.

          1. Homemade pimiento cheese is the obvious choice.

            1. braunschweiger, any soft cheese.

              Sometimes I make celery sticks and these as a complete, light meal.

              1. Ants on a log is peanutbutter and raisins lined up on top. Cream cheese and olives is yummy. And the ultimate sin.... spray cheese.

                1 Reply
                1. re: suzigirl

                  Yum! Spray cheese! A very rare indulgence but OMG good!

                2. Hummus with roasted red peppers.

                    1. re: njmarshall55

                      I was thinking deviled egg filling with Caviar. I also like Blue cheese blended with chipotle en adobo.

                    2. Bonnie's Buffalo Chicken Dip?

                      Cream cheese, diced lox, capers and onions

                      Goat cheese mixed with lemon zest, almond meal, chopped pumpkin seeds, fresh parsley and thyme, salt and pepper

                      Carrot souffle/puree and fresh thyme

                      1. A huge hit for the election night party I attended was my Curried Crab salad with homemade mayo piped onto Belgian endive. I also thought about filling celery stalks, providing they were peeled (yes, take a vegetable peeler and shave off the outside of the stalk. That's where all the tough stringy fiber is.) Celery can be much more elegant without the stringy stuff. Try it.

                        3 Replies
                        1. re: Chefpaulo

                          Bravo on the stringing advice. I'd bet that most CH's do it, but not the average Joe, and it makes such an enormous difference, dunnit? And your salad sounds divine.

                          1. re: Chefpaulo

                            That's an idea that this hound has never heard of. I'll give it a shot.

                            1. re: Chefpaulo

                              When I prep my celery, I break off the ends (not cut), and pull the strings with the end piece. Break towards the outside, and those tough strings will pull off. ) > (not sure if that "diagram" helps)

                            2. Pimiento cheese, nice and sharp. Chopped chicken liver is just dandy, as is liverwurst. , but my favorite is shredded chicken mixed w/ blue cheese dressing, topped off with a big splash o' Frank's. Darlin Dotter uses Nutella, #2 son prefers PB, and #1 son used to love salsa mixed into cream cheese. Yum.

                              1. anything, everything, just eat the filling and leave the celery behind. can't imagine why anyone would eat that stuff voluntarily. must be a second cousin to cilantro.

                                2 Replies
                                1. re: KaimukiMan

                                  Heh. I'm ambivalent about cilantro, but tend to like celery quite well.

                                  1. re: KaimukiMan

                                    That's okay, mamachef, more for me. I don't usually like it much in cooked dishes, however.

                                  2. I wonder -- how about the Cookie Butter that Trader Joe's sells. It is a paste made of Belgian Speculoos cookies. I think it would be interesting.

                                        1. re: Perilagu Khan

                                          I don't think it has. I would have noticed ;-)


                                          1. re: Cheez62

                                            Yup, mentioned above, Spray Cheese. Gag! ;-)>

                                            1. re: JMF

                                              Cheez Whiz and spray cheese are not the same thing.

                                      1. Furiously spicy bloody mary. Not a filling, but simple.

                                        1 Reply
                                        1. re: GraydonCarter

                                          A spicy bloody mary w/ some celery, olives and pickled asparagus is a meal in itself!

                                        2. combining 2 of the above, blue cheese and crab...
                                          The dungeness are in!

                                          1. I only enjoy the celery filling that was my paternal grandmother's favorite, & that always graced her table before dinner: softened good-quality blue cheese.

                                            Could never & still can't wrap myself around any sort of sweet filling for celery.

                                            1 Reply
                                            1. re: Bacardi1

                                              Same here. And that's why peanut butter doesn't do it for me.

                                            2. blue cheese. Also pimento cheese.

                                              1. None! I love celery. I eat it as a snack a lot. I cut into strips and soak in cold water to juice it up a bit. That's it.

                                                1. How could I forget about Liptauer cheese spread? it's cream cheese, mashed wih capers and Beau Monde. If you want to go all rogue, you can add minced green onion, and if you REALLY want to fly your freak flag, you can add chopped green olives, but no additions are really necessary because the three basic ingredients, though deceptively simple, are completely delicious.
                                                  Ooh, and we used to frequent a steak house where they'd bring a basket of crackers and veg. sticks (I could call them crudite, but c'mon; it's a steakhouse) and a ramekin of a curried beef dip before the entree was served, and I sure wish I had the recipe. It had a cream cheese base, and the beef was dried/chipped, but this was in MN and it wasn't the nasty jarred kind.

                                                  6 Replies
                                                  1. re: mamachef

                                                    Liptauer cheese. Leave it to you to remember this delicious treat. If i didn't just stick five different types of English cheese in my belly I would be wanting this now. I will be making some soon.

                                                    1. re: suzigirl

                                                      Hee hee. You're Welcome. ;). Enjoy.

                                                    2. re: mamachef

                                                      We just replenished our homemade Beau Monde seasoning

                                                      1 tablespoon ground cloves
                                                      1 1/4 teaspoons ground cinnamon
                                                      1 tablespoon salt
                                                      1 tablespoon ground bay leaf
                                                      1 tablespoon ground allspice
                                                      2 tablespoons ground pepper
                                                      1 tablespoon ground white pepper
                                                      1 teaspoon ground nutmeg
                                                      1 teaspoon ground mace
                                                      1 teaspoon celery seed

                                                      1. re: HillJ

                                                        Thank you for the recipe. I will try that

                                                        1. re: suzigirl

                                                          oh sure! we go thru a good deal of that mix around here.

                                                        2. re: HillJ

                                                          Well aren't you just my hero right now! I never even thought to make my own, but whoa! Now I can, and I certainly will do!!

                                                      2. Super spicy/hot cocktail sauce
                                                        Thick peanut dip
                                                        Crab salad

                                                        1. cream cheese and/or sour cream mixed with caviar.

                                                          1. I'm wondering if that Kraft Old English processed cheese spread in a jar might be good in this application?

                                                            2 Replies
                                                            1. re: Perilagu Khan

                                                              PK: You could certainly give it a try but here's my blah blah blah opinion:
                                                              The Beau Monde and the capers are the point of this cheese dip/spread. Their flavors leach into the cheese and combine in a delicious way. The cheese is really just the base vehicle for those flavors, because it's neutral but for a bit of salt. The Olde English cheese, while yummy :) is cheesy and sharp, and I really think it would overpower the herbs and spices. It wouldn't be bad, but it wouldn't be Liptauetr. One thing that I think would really work is whipping a T. or two of the cheese into the cream cheese. It would add flavor and tang w/o overpowering it. It could be your "secret weapon" recipe that everyone will ask for. :)

                                                              1. re: mamachef

                                                                I'm afraid I confused you, mamachef. By "application" I simply meant used to stuff celery, not combined with BM and capers. :)

                                                              1. re: Kholvaitar

                                                                Hm. I hadn't thought of Ajvar, but yes, that would be excellent in celery!

                                                              2. Cream cheese with a ton of fresh cracked pepper