Cream Cheese and Celery Salad

Preparation info
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By Claudia Roden

Published 1986

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  • 250 g (8 oz) cream cheese
  • Juice of 1 lemon


With a fork, work the cream cheese with the lemon juice and olive oil until smooth. Add the yoghourt and salt and pepper to taste. Stir well. Lightly stir in the chopped celery and serve.