- 2 8-ounce packages cream cheese, room temperature
- 3 tablespoons milk
- 1/4 cup prepared horseradish
- kosher salt and black pepper
- 3-inch celery sticks
- 8 ribs celery, cut into 3-inch sticks.
- With an electric mixer on medium, beat the cream cheese milk, horseradish, and 1/2 teaspoon kosher salt until fluffy, 3 minutes. (You can refrigerate for up to 24 hours.)
- Spread the cream cheese mixture on the celery sticks. Sprinkle with 1/8 teaspoon black pepper.