Fry the bacon on a very hot pan until it’s crispy. Set aside on pieces of paper towel to drain and cool.
Clean the celery stalks, cut them in thirds, and set aside. Clean the fresh herbs and chop them into smaller pieces.
Add the cream cheese to a food processor and process until whipped and creamy. Stop to scrape down the sides if necessary.
Add in the cheddar cheese, fresh herbs, salt, pepper, and bacon bits and pulse until combined. Scrape down the sides as necessary.
Spoon the filling into the middle of the celery sticks, leaving an inch on the bottom free of filling and sprinkle with bacon pieces.
This recipe makes 9 servings. Each serving is 1/3 stuffed celery stalkYou can use fresh or dry herbs in this recipe. You can replace a tablespoon of fresh herbs with one teaspoon of dry herbs. You can control the texture of the filling by blending it more or less. I prefer to have the mixture more on the chunky side so I only give it a few pulses.