Celery Pimento Snack
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Pimento cheese spread mounded on crisp celery stalks for an easy, savory snack. Adjust cheese mix to taste, swap celery for radish or cucumber in a pinch. Chilling key to hold shape, avoid soggy celery by prepping just before serving. Makes 12 crunchy bites. Prep quick, no cook needed. Great for lazy afternoons or last-minute guests. Cheese sharpness cuts celery’s green freshness, creamy texture meets crunch. A little kick, a little sweet from pimentos. Simple, no fuss, yet reliably satisfying, especially when unexpected guests drop by.
Prep:
12 min
Cook:
0 min
Total:
12 min
Servings:
12 servings
#Southern American
#no-cook
#snack
#appetizer
#easy prep
Crunch. That crisp celery snap when you bite. Then creamy cheese melting on your tongue—sharp, salty with that pimento sweetness lurking. Tried this first on a whim, bringing a nod from skeptical friends. Little fuss. No heat, no mess, just patience to chill. Fast kitchen fix with just a handful of ingredients. Celery’s a great vehicle, fresh earthy contrast to rich, dense cheese. Tried swapping cheddar-horseradish combo too—a punchier bite that wakes palate. Cleanup? Barely a problem. No cooking, just assemble. You get little crunchy spoons holding onto fluffy cheesy pillows. Best after a rest in the fridge; warm cheese sloughs off, cold makes it cling. Piquant. Snappy. Worth repeating with tweaks.
Ingredients
- 2 bunches celery washed and trimmed into 3-4 inch pieces
- 1 cup pimento cheese spread softened
- Optional twist: swap pimento cheese for sharp white cheddar mixed with a teaspoon of prepared horseradish
- Garnish: sprinkle smoked paprika or chopped chives
About the ingredients
Celery choice matters. Older stalks get stringy and tough—trim those strings or pick younger ones. Dry celery thoroughly because wet stems repel the cheese making it slide off, frustrating any attempt at neat presentation. Pimento cheese spread needs softening to spread easily but don’t melt it—too warm and it becomes runny, impossible to contain. If unavailable, whipping cream cheese with finely diced pimentos and a pinch of cayenne works. For that southern twang, sharp white cheddar adds bite, horseradish woke those flavors up. Want crunch without celery? Thick slices of cucumber or radishes deliver. Keep it simple. Under-seasoning makes it boring; add salt carefully if using mild base cheese. Garnishes aren’t just for looks—smoked paprika adds smoky depth, chives lend freshness.
Method
- Trim celery rinsed under cold water. Dry completely with towel or salad spinner. Don’t skip drying or cheese won’t stick.
- Cut celery into 3-4 inch lengths. Chunky pieces better hold cheese without wobble.
- Spoon softened pimento cheese over celery grooves. Not too much or it slides off. Use back of spoon to compact gently.
- Top with paprika or chives if feeling fancy. Adds color and mild kick.
- Chill in fridge 10 minutes minimum so cheese firms up. Vital step—keeps snack neat at first bite.
- If celery loses crunch, douse pieces in ice water 10 minutes before starting. Revives them instantly.
- Dip ready celery into extra cheese spread for double flavor. Bold move, but rewarding.
- If celery is bitter or stringy, peel outer layers away before slicing. Texture upgrade guaranteed.
- Serve cold but not freezer chilled. Cheese firms; celery snaps. Contrast evident visually and texturally.
Cooking tips
Cleaning and drying celery—every cook’s pet peeve but non-negotiable here. Wet celery equals slippery cheese. Cut pieces uniform, 3 to 4 inches balance bite size and handling ease. Try using the back of a spoon or a small offset spatula to pile cheese in grooves so it clings. Pat gently, don’t smush. Sloppy dollops defeat the purpose. Forgetting fridge time? Cheese will slide off like grease on a skillet—chilling firms flavor and shape. Keep an eye on celery texture before use. Revive limp stalks immersed briefly in ice water then spin dry. Skip peeling celery strings and you’ll meet chewy, fibrous surprises that break the mouth mood. If cheese spread is too thick, stir in a splash of milk or mayo. Pure experimentation. These little details separate careless snacking from thoughtful prepping.
Chef's notes
- 💡 Dry celery thoroughly or cheese slides off like spilled butter on hot skillet. Use towel or salad spinner for best results; wetness wrecks adhesion. Prepped celery lasts longer if chilled in ice water first; instantly revives limp, stringy stalks. Chunky 3–4 inches slices keep snacks bite-sized, not fiddly. Skim celery strings before slicing or face chewy trouble. Cheese should be softened not melted; too warm and it runs off, no good for neatness. You can swap the pimento cheese for sharp white cheddar plus horseradish mix to amp up the bite. Garnish with smoked paprika or chives, adds subtle layers without fuss.
- 💡 Loading cheese in celery is a balancing act–too much and it slides off, too little looks stingy. Use back of a spoon or small offset spatula to pack cheese into each groove, gentle pressure only. Don’t smash or it falls apart. The fridge chill isn’t optional; firm cold cheese holds shape, stops messy smears. If you skip chilling, expect cheese to melt at room temp and run. Ready-to-eat means cold but not freezer cold–celery snaps, cheese clings tightly. In a pinch, if pimento spread isn’t available, whip cream cheese with finely diced pimentos and a pinch of cayenne.
- 💡 Prep pays off in texture and flavor contrast; celery’s green fresh crunch offsets dense cheese bite. Older celery stalks get stringy; peel those strings or source younger stalks to avoid fibrous mouthfeel. If celery bitter or dry, toss outer layers before slicing; texture improves dramatically. Dipping celery tips into extra cheese spread doubles flavor punch but expect mess. Not a problem if you relish bold eating experience. Thick slices of cucumber or radish can replace celery for crunch swap. Light seasoning is key; under-seasoned cheese yields boring. Salt sparingly if base cheese mild.
- 💡 Keep celery pieces uniform, length matters–3 to 4 inches best for handling and bite size. Inconsistent pieces cause uneven cheese holding, sloppy bite. Chill snacks at least 10 minutes; fridge time is silent work but crucial. Attention to drying and chilling avoids typical fails; wet stems reject cheese instantly. Cheese needs softening, not melting; warm cheese becomes runny and impossible to hold. If too thick, stir in splash of milk or mayo. Experiment here. Garnishes aren’t only look but add mild heat or smoky depth without overpowering; smoked paprika or chopped chives work well.
- 💡 If celery loses snap before serving, quickly dunk in ice water for 10 minutes then dry thoroughly; immediate crisp refresh. Peeling off bitter outer layers keeps snack pleasant; no one wants woody chew. Chilling cheese spread firms texture, essential for neat appearance and holding all elements together. Cheese warm and melty equals sloppy mess downward. Don’t overdo spreading pressure; cheese breaks if compressed too hard. Use gentle pats with spoon backs to compact. Keep snack cold but no freezer edge; celery snaps, cheese clings. Last bit of prep effort gives handling ease and eating pleasure.
Common questions
How to keep celery crunchy?
Ice water soak 10 minutes first. Dry completely or cheese slides off. Older celery stringy? Peel strings off for crisp bite. Cold fridge chill helps retain texture too.
What if no pimento cheese?
Cream cheese whipped with diced pimentos plus dash cayenne replaces fine. White cheddar plus horseradish works too to wake flavors. Mix fresh; keep cheese spread soft not runny.
Cheese not sticking?
Dry celery critical. Wet stems repel spread. Softened cheese only, not melted. Back of spoon pressing gently packs cheese in grooves. Chill assembled snacks minimum 10 mins fridge to firm structure.
How to store leftovers?
Airtight container in fridge best. Cheese holds shape cold. Celery can soften overnight. Refresh celery in ice water if limp next day. Avoid freezing; texture breaks down too much.
