Cream Cheese, Feta, and Olive Stuffed Celery

Cream cheese, feta, and olive stuffed celery makes a tangy, savory snack with a smooth spread and crisp celery. Pimento-stuffed green olives, lemon zest, lemon juice, and dried dill flavor the cheese mixture, while extra chopped olives add a simple garnish. The food processor blends the filling quickly, and the recipe makes about 2 cups of spread.

I like using a piping bag to fill the celery because it makes the finished appetizer look so pretty, but a spoon works just as well! You can also spread this creamy mixture on toasted baguette slices for another delicious appetizer. The recipe makes about two cups of filling, so the number of celery stalks you’ll need depends on how generously you fill them.

An Easy Appetizer That’s Full of Flavor

I love appetizers that look like you spent a lot of time preparing them, even when they’re surprisingly simple to make. These Cream Cheese, Feta, and Olive Stuffed Celery sticks are a perfect example.

The filling combines creamy cheese, salty green olives, fresh lemon, and a little dill. It’s tangy, savory, and delicious with the crunch of fresh celery.

And because everything comes together in the food processor, there’s very little preparation involved. This is a great recipe for holiday gatherings, parties, or anytime you need a quick appetizer.

My Tips for the Best Stuffed Celery

Start with crisp celery. Choose fresh, firm stalks and wash and dry them thoroughly. I like cutting them into pieces that are easy to pick up and eat in one or two bites.

Soften the cream cheese first. Letting it come to room temperature makes it easier to blend with the feta and olives.

Use pimento-stuffed green olives. They add wonderful salty flavor, and the little bits of red pimento make the filling especially pretty.

Don’t skip the lemon. Fresh lemon zest and juice brighten the rich cheeses and balance the saltiness of the olives.

Use a food processor for a smooth filling. Blend everything until creamy and well combined. If you prefer a little more texture, pulse the mixture instead of processing it completely smooth.

Try a piping bag. This is my favorite way to fill the celery neatly. A spoon works perfectly well, too, but a piping bag makes the finished appetizer look especially nice.

Save a few olives for garnish. A little chopped green olive on top adds color and lets everyone know what’s inside.

More Ways to Enjoy This Creamy Olive Spread

One of the things I love about this recipe is that the filling doesn’t have to be used only for stuffed celery.

It makes approximately two cups of spread, so there’s plenty to work with.

Try spreading it on toasted baguette slices for an easy bruschetta-style appetizer. It’s also delicious with crackers, cucumber slices, or other fresh vegetables.

You could even serve it in a small bowl surrounded by celery, carrots, and toasted bread, letting everyone help themselves.

It’s a great addition to a holiday appetizer platter because you can prepare the filling ahead of time and assemble everything shortly before serving.

Make-Ahead and Storage Tips

If you’re preparing for a party, I recommend making the cheese and olive filling ahead of time.

Transfer it to an airtight container and refrigerate it until you’re ready to assemble the celery.

For the best texture, fill the celery shortly before serving. This helps keep it crisp instead of allowing moisture from the filling to soften it.

Store leftover filling in the refrigerator and use it within 3–4 days. Keep it chilled until serving, and don’t leave it at room temperature for more than two hours.

Frequently Asked Questions

How much filling does this recipe make?

The recipe makes approximately two cups of cheese and olive spread. The number of stuffed celery pieces will depend on how large you cut the stalks and how generously you fill them.

Can I make this appetizer ahead of time?

Absolutely! I recommend preparing the filling in advance and storing it in the refrigerator. Then fill the celery shortly before serving for the best crunch.

Can I use a different type of olive?

I prefer pimento-stuffed green olives for their salty, tangy flavor, but you can experiment with other varieties. Just remember that different olives have different levels of saltiness, so taste the filling before adding any extra seasoning.

Do I need a piping bag?

Not at all. A piping bag makes the filling look neat and decorative, but a small spoon works just as well.

Can I serve this without celery?

Yes! This filling is also delicious as a spread for toasted baguette slices, crackers, or fresh vegetables. It’s a versatile recipe that can be served several different ways.

More Easy Appetizers You’ll Love

If you’re planning a party or putting together an appetizer platter, here are a few more recipes I think you’ll enjoy.

• Goat Cheese & Fig Crostini with Balsamic Glaze – Creamy goat cheese, sweet figs, and balsamic glaze on crispy toasted baguette slices. An easy appetizer that looks beautiful on a serving platter.
• Buffalo Blue Cheese Deviled Eggs – A fun twist on traditional deviled eggs with Buffalo sauce, a little honey, and crumbled blue cheese.
• Mexican Deviled Eggs – Creamy deviled eggs with salsa, Monterey Jack cheese, sour cream, and ancho chili powder. Great for parties and potlucks.
• Greek Salad with Homemade Dressing – A fresh combination of cucumbers, tomatoes, olives, feta, and homemade Greek vinaigrette. A wonderful addition to a Mediterranean-inspired spread.

Sometimes the simplest appetizers are the ones everyone enjoys most. With a few flavorful ingredients and a little preparation, you can have something delicious ready to share without spending all afternoon in the kitchen.

Watch Dr. J Make Cream Cheese, Feta, and Olive Stuffed Celery

Watch Dr. J make Cream Cheese, Feta, and Olive Stuffed Celery and see how it comes together.