Ingredients
1 dill pickle spear plus 1 teaspoon juice3 sweet pickles plus 1 teaspoon juice6 pitted ripe olives plus 1 teaspoon juice6 pimiento-stuffed olives plus 1 teaspoon juice1 package (8 ounces) cream cheese, softened1/3 cup Miracle Whip1/4 teaspoon salt1/4 cup finely chopped pecans, toasted6 celery ribs, cut into 2-inch pieces
Preparation
Finely chop the pickles and olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickles, olives and pecans.
Pipe or stuff filling into celery sticks. Store in the refrigerator.
