Olive, Sun-Dried Tomato And Cream Cheese Stuffed Celery


  • 1 (8 ounce) package 1/3 low fat cream cheese, softened
  • 1 (2.2 ounce) can sliced California Ripe Olives, drained and divided
  • 2 tablespoons minced sun-dried tomatoes
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon sea salt
  • 2 small green onions, finely chopped
  • 2 cloves garlic, minced
  • 8 large ribs celery
  • 2 tablespoons chopped pistachios (optional)


Place cream cheese in a medium bowl. Chop 3/4 of the olives and stir into cream cheese with tomatoes, basil, salt, green onions and garlic. Cut each celery rib into 2 pieces and fill with cheese mixture. Sprinkle with pistachios and garnish with remaining olives.