Cheddar Cheese Pecan Log - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, room teparature
1 tablespoon milk
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 teaspoon garlic, finely minced
2 cups sharp cheddar cheese, grated
1 cup pecans, chopped, toasted
1/2 cup fresh chives, minced
1/4 cup fresh Italian parsley, finely minced

Preparation

Place the cream cheese in a large bowl and, using an electric mixer, beat until soft and creamy.
Add the milk, cayenne pepper, Worcestershire sauce, garlic, and cheddar cheese.
Continue to beat just until the ingredients are combined.
Line an 8 by 12 inch pan with parchment or wax paper, making sure there is a 3 inch overhang at each of the long ends.
Sprinkle pecans evenly over the paper.
Drop spoonfuls of the cheese mixture onto the pecans.
Using a spatula spread the mixture into the pan making sure you reach into the corners.
Sprinkle with chives and parsley.
Roll mixture into a tube.
Slice into 1 inch slices.
Chill for 4 hours. Serve.