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A close-up shot of stuffed celery boats with cranberry and pecan filling, highlighting the creamy texture and fresh ingredients.

Cranberry Pecan Celery Boats (The Perfect 10-Minute Appetizer)

These Cranberry Pecan Celery Boats are the perfect 10-minute appetizer! A creamy, crunchy, and delicious no-cook recipe that's a guaranteed crowd-pleaser for any party or holiday gathering. Simple, fresh, and incredibly easy to make.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 boats
Course: Appetizer, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • 1/2 cup pecans toasted and finely chopped
  • 1/2 cup dried cranberries chopped
  • 2 green onions thinly sliced
  • 1 tbsp mayonnaise
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 6 celery stalks washed and trimmed

Equipment

  • 1 Mixing Bowl
  • 1 Knife

Method
 

  1. Wash and trim the celery stalks well. Cut each stalk into 3-4 inch pieces to create the 'boats.' It is crucial to pat them completely dry with a paper towel to prevent a watery filling.
  2. In a medium-sized bowl, combine the softened cream cheese, toasted and chopped pecans, dried cranberries, sliced green onions, and mayonnaise. Stir with a spatula until all ingredients are evenly distributed. Season with salt and pepper to your liking.
  3. Using a small spoon or a piping bag, carefully fill the hollow of each celery piece with the cream cheese mixture. Be generous to ensure a flavorful bite every time.
  4. For a finishing touch, sprinkle a few extra chopped pecans and dried cranberries over the top. Arrange the celery boats on a serving platter. Serve immediately or chill in the refrigerator for up to an hour before serving.

Notes

Tip 1: For the creamiest filling, make sure your cream cheese is fully softened to room temperature before mixing.
Tip 2: Toasting the pecans is an optional step but highly recommended as it deepens their nutty flavor and adds a better crunch.
Tip 3: The filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and fill the celery just before serving for maximum crispness.