🥬 Mediterranean Cranberry Pecan Holiday Celery Boats
Creamy • Crunchy • Naturally Sweet & Savory
⏱ Time
Prep: 10 minutes
Cook: None
Yield: 10–12 celery boats
🧾 Ingredients
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10–12 celery stalks, washed & trimmed
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¾ cup Greek yogurt (thick, full-fat or low-fat)
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2 tbsp cream cheese (optional, for extra richness)
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¼ cup dried cranberries, chopped
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¼ cup pecans, finely chopped
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2 tbsp extra virgin olive oil
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1 tbsp honey or maple syrup
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1 tbsp fresh lemon juice
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½ tsp lemon zest
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Pinch of sea salt
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Pinch of black pepper
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1 tbsp fresh parsley or dill, finely chopped
👩🍳 Instructions
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Prepare celery: Cut celery stalks into 3–4 inch pieces and pat dry.
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Make filling: In a bowl, mix Greek yogurt, cream cheese, olive oil, honey, lemon juice, zest, salt, and pepper until smooth.
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Add texture: Fold in chopped cranberries, pecans, and fresh herbs.
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Fill boats: Spoon or pipe the mixture into the celery grooves.
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Chill (optional): Refrigerate 10–15 minutes for best flavor.
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Serve: Arrange on a platter and garnish with extra cranberries or herbs.
🌟 Pro Tips
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Lightly toast the pecans for deeper flavor
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Swap pecans with walnuts or pistachios for a true Mediterranean twist
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Add a pinch of cinnamon or nutmeg for holiday warmth
❓ Q & A
Q: Can I make these ahead of time?
A: Yes! Prepare up to 24 hours in advance. Store covered in the fridge.
Q: Can I make them dairy-free?
A: Use dairy-free Greek-style yogurt or whipped hummus.
Q: Are these kid-friendly?
A: Totally—just reduce lemon and pepper slightly.
Q: Can I use fresh cranberries?
A: Dried works best. Fresh cranberries are too tart unless cooked first.
Q: Is this recipe healthy?
A: Yes! High in fiber, protein, healthy fats, and antioxidants.