10ribs celerypeeled with a vegetable peeler, ends trimmed and all cut to the same length
Paprikaoptional
5pitted black oliveshalved
Green leaf lettuce and parsley for garnish
Instructions
Process the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce in a food processor until mixture is smooth and creamy.
If a small star pastry tip is available, cut a small corner from a ziplock type freezer/storage bag and insert the tip; otherwise, simply cut a small corner from the bag for piping later. The mousse won't be as decorative without the star tip, but all will be fine.
Transfer the cheese mixture into the bag, seal and refrigerate for 30 minutes or more to firm up.
Arrange lettuce and parsley on a platter.
Pipe the cheese mixture into each celery stick and place the sticks on the platter in a single row.
Sprinkle paprika over celery and garnish each stick on one end with an olive half.
Notes
Sometimes blue cheese comes in 4 ounce packages instead of 6 ounces. No need to purchase two packages and only use part of one -- simply use 4 ounces of blue cheese. The mousse will be delicious.