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My review
Celery Chesapeake
Fred Koester
"Celery stuffed with a cream cheese and dried beef mixture. This is a very simple dip, and you get the pleasure of watching your guests go to town on it! They'll love it!"
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Ingredients
1 h 10 m servings 155 calsOriginal recipe yields 8 servings (8 to 10 servings)
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Directions
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Prep
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Ready In
- In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
- Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.
Nutrition Facts
Per Serving: 155 calories; 10.5 g fat; 4.3 g carbohydrates; 11.5 g protein; 53 mg cholesterol; 946 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
10/16/2000
I made this for a Church function. It was a hit.
Most helpful critical review
3/18/2001
The filling was extremely salty from the dried beef. I made this for a church finger-foods potluck, and was disappointed to find that hardly anyone touched it. As I stood wondering why, I was h...
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3/18/2001
The filling was extremely salty from the dried beef. I made this for a church finger-foods potluck, and was disappointed to find that hardly anyone touched it. As I stood wondering why, I was h...
5/18/2008
Way too salty! It will help if you just place the dried beef in a bowl and pour hot water over it to blanch some of the salt out of it. Repeat if it's still too salty. Important if your watchin...
8/10/2005
I loved this! I've had similar recipes and figured I would like this, not to mention having a bunch of celery to use up. There is plenty of creamed cheese in it to make it obvious that's what ...
5/20/2000
I have used a modified version of this recipe before, the horseradish gave it a real "kick."
2/16/2000
I tried this at a home wardrobe show for a few women. Most said they liked it. It was a nice dusplay and added a nice touch of color to the food tray.
12/12/2015
I exchanged the beef for a can of salmon; it was wonderful. I will make this again and again.
3/1/2004
I thought the flavors in this recipe conflicted instead of working together.