Fat: 2.12 grams
Saturated Fat: 0.68 grams
Cholesterol: 3.78 mg
Sodium: 479.60 mg
Cut the celery stalks in half to make 24 pieces. Rinse and dry, then arrange on serving platter, hollow-side up.
In a food processor, combine cream cheese, cottage cheese, and onion; process until smooth. Add paprika and pepper; process briefly to combine.
Fill celery with the cheese mixture, and top with olives. Cover and chill for 2 to 3 hours before serving.