Blue cheese stuffed celery is a great on-the-go protein snack. Only 4 ingredients and 15 minutes and stores for up to a week.
- 10 stalks celery
- 5 ounces blue cheese, room temperature see notes for types of blue cheese
- 5 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard or yellow mustard
- 10 medium pecans, optional chopped
- 1 pinch paprika for color
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Wash and dry the celery. You can keep the celery leaves attached to the stalks or even chop the leaves for garnish.
Leave the celery sticks in full length or cut into 3" appetizer lengths or 1" bite size lengths. Cut on an angle for "looks".
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Crumble the blue cheese (room temperature is easier to crumble). With a fork add and mix in the sour cream and Dijon mustard. Mix until smooth.
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If using nuts, chop into small pieces.
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Fill the celery sticks with the blue cheese dip. A knife will help get the dip into the thin crevices of the celery.
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Sprinkle with paprika for color.
Types of blue cheese: On the mild end you have Danish blue and Gorgonzola, then Stilton and then the stronger blue cheeses are Maytag and Roquefort.
How to cut the celery: Some people like the full length celery sticks and eat it like Bugs Bunny. For an appetizer tray the 3" length is nice. And for kids or adults like me that don't want to be gnawing on a long stick, cut into small finger food 1" pieces. I like it this way when I take them to work, a little more civilized!
1" pieces are best if taking these blue cheese celery sticks on-the-go.