Description
These Cranberry Pecan Holiday Celery Boats are a delightful mix of crunchy celery, creamy filling, and sweet cranberries, making them a refreshing addition to any festive gathering.
Ingredients
Scale
- 4 large celery stalks
- 8 oz cream cheese
- 1/2 cup sour cream or Greek yogurt
- 1 tsp garlic powder
- 2 tbsp fresh parsley or dill, chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra fresh herbs, for garnish
Instructions
- Wash celery stalks and cut into 3-4 inch pieces.
- Mix softened cream cheese and sour cream until smooth.
- Stir in garlic powder and chopped fresh herbs; season with salt and pepper.
- Stuff celery pieces with the creamy mixture using a spoon or piping bag.
- Press dried cranberries into each stuffed piece.
- Sprinkle toasted pecans on top of each celery boat.
- Garnish with fresh herbs and chill for 10 minutes before serving.
Notes
Use room temperature cream cheese for easier mixing.
Store leftovers in an airtight container for up to 2 days.
Make the filling in advance and assemble just before serving.
Nutrition
- Serving Size: 1 celery boat
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 12mg