Holiday Cranberry Pecan Celery Boats
These festive celery boats combine creamy cheese filling with crunchy celery, topped with sweet cranberries and toasted pecans for a delicious, easy holiday appetizer.
Equipment
- 1 bowl for mixing cheese filling
- 1 Spoon or piping bag to fill celery stalks
Ingredients
- 5 large celery stalks trimmed and cut into 3–4 inch pieces
- 8 oz cream cheese softened
- 2 tbsp sour cream or Greek yogurt
- 1 tsp garlic powder
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
- 1/3 cup dried cranberries
- 1/4 cup toasted pecan halves or pieces
- Extra fresh herbs for garnish optional
Instructions
- Wash and dry the celery stalks, then cut them into even 3 to 4 inch pieces.
- In a bowl, beat the softened cream cheese with sour cream until smooth.
- Add garlic powder, fresh herbs, salt, and pepper to the cheese mixture and stir to combine.
- Fill each celery hollow with the cheese mixture using a spoon or piping bag.
- Press a few dried cranberries gently into the cheese filling on each celery piece.
- Top each filled celery stalk with toasted pecan halves for crunch and flavor.
- Garnish with extra fresh herbs if desired, then chill for 10 minutes or serve immediately.
Notes
- Use low-fat cream cheese for a lighter version.
- Swap fresh herbs to suit your taste preferences.
- Prepare a few hours ahead and refrigerate before serving.