Celery Chesapeake

Celery Chesapeake

7 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    1 h 10 m
Fred Koester
Recipe by  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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Adjust Servings

Original recipe yields 8 to 10 servings



  1. 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.
  2. Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

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Reviews (7)

Rate This Recipe


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 horrified to overhear someone say, "What do you think is in the celery?" The other person replied, "It looks like corned beef hash. Yuck!" and they passed it by. It was disappointing that almost everyone bypassed it. It obviously looked unappealing, confirmed by the comment I overheard. But since it was so salty, they didn't miss out by not choosing it. I'll never make this again!

Mariann T.

Mariann T.

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 watching your blood pressure and salt intake.



I made this for a Church function. It was a hit.

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Amount Per Serving (8 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 4.3 g
  • 1%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 946 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Deviled Eggs Chesapeake


next recipe:

Peanut Butter and Pimento Cheese-Stuffed Celery