Cream Cheese Bacon Stuffed Celery

Ingredients

8–10 large celery stalks, trimmed and cut into 3-inch sticks
8 oz cream cheese, softened
1/3 cup sour cream
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked crisp and crumbled
2 tbsp finely chopped green onion (or chives)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika (optional but recommended)
1/4 tsp kosher salt, or to taste
1/8 tsp black pepper, or to taste

Directions

Prep the celery: Rinse the celery stalks and pat them dry very well with a clean kitchen towel or paper towels. Trim off the ends and cut each stalk into 3-inch sticks. If any stalks are especially wide, you can slice them in half lengthwise to make more manageable boats. Arrange the celery sticks, hollow-side up, in a glass baking dish or serving dish so they’re ready to fill.

Make the creamy mixture: In a medium mixing bowl, add the softened cream cheese and sour cream. Use a spoon or spatula to mash and stir until smooth and well combined. This is your base for the one creamy mixture that will fill all the celery sticks.

Add the flavor: To the cream cheese mixture, add the shredded cheddar, crumbled bacon, chopped green onion, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Stir everything together until the bacon and cheese are evenly distributed and the mixture is thick, creamy, and scoopable.

Taste and adjust: Give the creamy mixture a quick taste and adjust seasoning if needed, adding a pinch more salt, pepper, or paprika to your liking. If it feels too thick to easily spread, you can stir in an extra tablespoon of sour cream to loosen it slightly.

Stuff the celery boats: Using a small spoon or a butter knife, scoop the creamy mixture and press it gently into the hollow of each celery stick, smoothing the top as you go. Work over the glass dish so any little spills land right where you need them. Continue until all the celery sticks are generously stuffed and lined up in the dish.

Chill and serve: For the best texture and flavor, cover the dish and chill the stuffed celery in the fridge for at least 20–30 minutes before serving. This helps the creamy mixture firm up slightly and makes the celery extra refreshing. Serve straight from the glass dish or transfer to a platter when you’re ready to put them out for guests.

Variations & Tips

For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the creamy mixture, or swap the smoked paprika for chipotle powder. If you don’t have sour cream, you can use plain Greek yogurt for a tangier, higher-protein twist. To keep things vegetarian, skip the bacon and add 2–3 tablespoons of finely chopped olives, pickled jalapeños, or roasted red peppers for a salty bite. For extra crunch, stir in a tablespoon of finely chopped nuts like pecans or almonds right before stuffing the celery. If you’re prepping ahead for a party, make the creamy mixture up to 2 days in advance and store it in the fridge; wait to stuff the celery until the day of so it stays super crisp. You can also use this same one creamy mixture to fill mini bell pepper halves or cucumber boats for a mixed low-carb snack tray.