Ingredients:
- 1 large bunch Celery (approx. 12 stalks), thoroughly washed and dried
- 1 litre / 4 cups Ice water (for crisping)
- 200 g / 7 oz. Feta cheese (block, drained and crumbled)
- 60 g / 4 tbsp. Cream cheese (full-fat, softened to room temperature)
- 2 tbsp. Extra Virgin Olive Oil (plus extra for drizzling)
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Garlic powder (or 1 small clove fresh garlic, minced)
- 1/2 tsp. Cracked Black Pepper
- 2 tbsp. Fresh Dill, finely chopped
- 1 tbsp. Fresh Parsley, finely chopped
- 1 tsp. Lemon zest (for garnishing)
- Pinch of smoked paprika or chilli flakes (for garnishing)
- 2 tbsp. Toasted seeds (e.g., pumpkin or sunflower seeds, for garnishing)
Instructions:
- Prepare the Celery (Achieving Maximum Crunch): Wash the celery thoroughly. Trim off the leafy tops and the tough base. Cut the celery stalks into manageable ‘boat’ lengths, roughly 8–10 cm (3–4 inches) long.
- Crisp and Dry: Submerge the cut celery pieces in a bowl of ice water for at least 10 minutes to ensure maximum crunch. Remove the celery from the ice water and pat them completely dry with a clean tea towel or paper towel.
- Create the Whipped Feta Spread: Place the crumbled feta, softened cream cheese, olive oil, lemon juice, garlic powder, and pepper into the bowl of a food processor. Process continuously for 1–2 minutes, stopping once halfway through to scrape down the sides. The mixture should become light, airy, and creamy smooth.
- Fold in Herbs: Transfer the whipped mixture to a bowl. Gently fold in the fresh dill and parsley using a spatula. Taste the spread and adjust seasoning if necessary.
- Assemble and Garnish: Using a small offset spatula or knife, generously fill the concave inner curve of each dried celery stick with the whipped feta spread.
- Serving: Arrange the filled boats on a serving platter. Sprinkle lightly with lemon zest, toasted seeds, and a tiny pinch of smoked paprika or chilli flakes. Serve immediately for maximum crunch, or chill for up to 30 minutes before serving.