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Celery Sticks with Horseradish Cream Cheese

  • Servings: 4
Celery Sticks with Horseradish Cream Cheese

Photography: Victoria Pearson

Source: Martha Stewart Living, March 2001


  • 1 bunch celery (2 1/2 pounds)
  • One 8-ounce package cream cheese, room temperature
  • 2 tablespoons prepared horseradish, or more to taste
  • 5 drops Tabasco or favorite hot sauce, or more to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Separate the celery stalks. Rinse them free of grit, and peel to remove strings if desired. Cut the stalks into 3- to 4-inch pieces, leaving the tender inner stalks whole. Wrap celery sticks in a damp cloth, and chill for 1 hour before serving.

  2. In a small bowl, combine the cream cheese, horseradish, and Tabasco. Season with the salt and pepper. Serve the cream cheese mixture with celery.

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