Celery with Garlic Cheese

Preparation info

  • 6 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 ounces cream cheese
  • 1 tablespoon milk or light cream
  • 1/16 teaspoon salt
  • 1/16 teaspoon ground white pepper
  • ΒΌ teaspoon crushed fresh garlic
  • 24 celery ribs, each 3 inches long, crisped (see note)
  • 1 can (2 ounces) anchovy fillets


    Blend the cream cheese with milk until fluffy and smooth. Add the salt, pepper and garlic. Mix well. Stuff into celery ribs. Garnish as desired with anchovy fillets.