How about this savory version of the classic “ants on a log” snack? It’s a cool, creamy appetizer with a great crunch that is especially wonderful on a hot day. These are best made the day you plan to serve them so the celery stays nice and crisp.
1 stalk celery, separated into ribs
1 (8-ounce) package cream cheese, softened
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup sunflower seeds
Cut each rib of celery into about 3-inch sections. In a medium bowl mix together the cream cheese, lemon juice, garlic powder, paprika, pepper, and salt. Stuff each section of celery with the cream cheese mixture. Sprinkle the stuffed celery with the sunflower seeds, and then refrigerate until you are ready to serve.
MAKES 6 TO 8 SERVINGS.