As a child, my favorite dressing was always thousand island because I loved its creaminess with just a bit of bite. As I got older, I taught myself to love blue cheese dressing. Not sure exactly where I got the idea, but I decided it was more sophisticated than thousand island and that I should like it.
Every week in my high school cafeteria the menu seldom varied. Thursday was rigatoni day. It was our favorite meal of the week. Big rigatoni pasta with Bolognese sauce and a side salad. Despite not liking blue cheese, that’s the dressing I chose week after week, until sometime in the middle of possibly sophomore year, I actually really liked it. Yeah, I know, I’m weird. Blue cheese became my favorite.
Until 🎵dum dum da dum 🎶 RANCH DRESSING entered my consciousness. I first tried it at a Texas buffet restaurant I adored called Souper Salad, where one could fill one’s plate with salad ingredients too numerous to count, along with myriad toppings, like crumbled bacon and cheeses, sliced boiled eggs and sunflower seeds. The vats of dressing were enormous, like the ice cream tubs in the cooler at Baskin Robbins. They also served soup and some of the best cornbread on the planet.
After that, I wanted ranch on All The Things. And possibly some crumbled blue cheese.
Bacon Ranch Stuffed Celery
Sure, you could just dip your celery sticks in ranch dressing but my way is much more delicious. Mix the ranch flavors into cream cheese and stuff the celery full. It doesn’t drip off on your shirt like dip does and it’s more delicious to boot.Ingredients
1 tablespoon fresh lemon juice
2 garlic cloves, peeled and minced
4 thick slices bacon, fried till crispy, crumbled
8 oz or 226g cream cheese, at room temperature
1/4 cup or 60ml mayonnaise
3 tablespoons minced fresh chives/green onion tops
2 tablespoons finely chopped fresh parsley
1 teaspoon freshly ground black pepper
Salt, to taste
8 ribs celery (mine were about 8 in or 20cm long)
Method
Put the minced garlic in a large bowl and add in the lemon juice. Set aside for 10 minutes. This mellows the garlic so it isn’t as sharp but it’s still got plenty enough garlicky flavor.
Use a fork to mash the room temperature cream cheese into the lemon juice and garlic.
Add the rest of the ingredients and mix well.
Taste and add salt if needed. With the cream cheese, bacon and mayonnaise, all of which are salty, you probably won’t need much, if any at all. I don't usually add any.
Cover and refrigerate for at least one hour to allow the flavors to meld.
Use a plastic bag with the corner cut off or a pastry bag to pipe a healthy amount of the filling into your cleaned celery ribs. Run the tines of a fork over the top to score the filling and gently push it into the celery so it won’t fall out.
Cut your celery into 2 inch or 5cm lengths and arrange them on a serving plate.
Enjoy!
This month my Foodie Extravaganza friends are celebrating National Celery Month by sharing our favorite recipes with celery. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the great recipes:
- Bacon Ranch Stuffed Celery from Food Lust People Love
- Braised Celery Over Cheesy Polenta from Culinary Adventures with Camilla
- Celery Leaf Pesto from Karen's Kitchen Stories
- Homemade Celery Salt from Sneha's Recipe
- Italian Celery and Mushroom Salad from Making Miracles
- Shaved Celery and Apple Salad from Palatable Pastime
- Shaved Celery Salad with Sauteed Scallops from A Day in the Life on the Farm
.png)
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Pin this Bacon Ranch Stuffed Celery!
