- 12 celery stalks trimmed and cut in half
- 8 ounces cream cheese room temperature
- 1/3 cup pimento-stuffed green olives drained and finely chopped
- 2/3 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
In a medium mixing bowl, stir together the cream cheese, green olives, garlic powder, salt, and pepper.
Spoon a generous amount of filling down the center of each celery piece. Serve or cover and refrigerate for up to 1 day.
Calories: 85kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg