Cheddar-Pecan Cheese Ball - cooking recipe

Ingredients

2 cups shredded Cheddar cheese (8 ounces)
1 8-ounce package cream cheese
1/2 cup sour cream
1 Tbsp. Dijon-style mustard
1/4 tsp. onion powder
1/2 c. pecan halves
1/2 c. coarsely chopped pecans
Assorted crackers or breadsticks

Preparation

Bring Cheddar cheese and cream cheese to room temperature. In medium mixing bowl beat cheeses, sour cream, mustard, and onion powder with an electric mixer on medium speed till well combined. Seal and refrigerate several hours or overnight. Shape the cheese mixture into a ball about 4 inches wide and 23/4 inches high. Arrange pecan halves around base of cheese ball. Coat ball with chopped pecans. Can be refrigerated up to 1 week. For easy spreading, let stand at room temperature 1 hour before serving. Makes 1 ball about 2 1/3 cups. (I omit the pecans because I don't care for them and this is still delicious.)