Celery stuffed with a mixture of cream cheese, blue cheese, and herbs.
- 2 bunches celery
- 1 package (8 ounces) cream cheese, softened
- 3 ounces blue cheese, crumbled (about 3/4 cup)
- heavy cream
- 1 1/2 teaspoons dried dillweed or 2 tablespoons fresh chopped dill
- 2 tablespoons minced fresh or frozen chives
- 1 teaspoon caraway seeds
- salt and paprika
Trim celery and cut ribs into 3-inch pieces; wash and dry with paper towels. Beat together cream cheese, blue cheese, and just enough cream to make the mixture the consistency of very stiff whipped cream. Fold in dillweed, chives, and caraway seeds; add salt to taste. Spoon into celery cavities; sprinkle with paprika. Chill thoroughly. If desired, use a fancy pastry tip and press mixture onto celery with pastry bag.
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