Description
These Cranberry Pecan Holiday Celery Boats feature a creamy filling with cranberries and pecans. They’re quick to prepare, visually appealing, and perfect for any holiday gathering.
Ingredients
Scale
- 5 large stalks of celery
- 8 oz cream cheese
- 1/4 cup sour cream or Greek yogurt
- 1 tsp garlic powder
- 1/4 cup fresh herbs (parsley or dill)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- Salt & pepper to taste
Instructions
- Wash and dry the celery stalks, trim the ends, and cut into 3–4 inch pieces.
- Beat cream cheese and sour cream (or Greek yogurt) until smooth and creamy.
- Stir in garlic powder, fresh herbs, salt, and pepper to taste.
- Fill celery pieces with the creamy filling generously.
- Top with dried cranberries, pressing gently into the filling.
- Sprinkle toasted pecans on top of each celery boat.
- Chill for 10 minutes or serve immediately.
Notes
For a healthier option, substitute Greek yogurt for sour cream.
The filling can be prepped a day in advance for convenience.
Keep assembled boats in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 boat
- Calories: 120
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg