Name: Celery Stuffed with Smoked Gouda and Sun-Dried Tomatoes
Yield: Makes 8 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup buttermilk; 1/2 teaspoon paprika; 1 1/4 cups (lightly packed) grated smoked Gouda cheese; 1/3 cup finely chopped drained oil-packed sun-dried tomatoes (about 2 ounces); 24 small inner celery stalks with leaves, cut into 4-inch lengths (from about 3 bunches of celery)

Recipe information

Yield
Makes 8 servings

Ingredients

1/2 cup mayonnaise

1/4 cup buttermilk

1/2 teaspoon paprika

1 1/4 cups (lightly packed) grated smoked Gouda cheese

1/3 cup finely chopped drained oil-packed sun-dried tomatoes (about 2 ounces)

24 small inner celery stalks with leaves, cut into 4-inch lengths (from about 3 bunches of celery)

Preparation

Whisk mayonnaise, buttermilk and paprika in small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Fill cavity of celery stalks with cheese mixture.

TagsCelery Vegetable Gouda Cheese Dairy Buttermilk Sun-Dried Tomato Tomato Snack Dinner Brunch Gluten Free Nut Free Keto Vegetarian Make Ahead No-Cook Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.