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1 bunch of stalk celery

1 (8-ounce) package cream cheese, softened

2 tablespoons sour cream

1/4 cup finely chopped walnuts

20 to 25 pimento stuffed green olives, chopped

1/2 teaspoon Tabasco sauce (red or green)

1. Separate and wash celery stalks; dry well. Cut stalks into 1 to 1 1/2-inch lengths.
2. Mix the cream cheese and sour cream together. Stir in the walnuts, chopped olives and Tabasco sauce.
3. Spread filling onto the celery pieces. Place on a serving dish, cover and chill well before serving.

Makes about 25 to 30.