Meng Cheese Spread - cooking recipe

Ingredients

16 ounces cubed American cheese (not Velveeta)
16 ounces cubed Philadelphia Cream Cheese, softened to room temp
4 teaspoons Worcestershire sauce
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup pecans, chopped fine

Preparation

MILD VERSION:
Blend the cheeses together in food processor until they are smooth in consistency and become one color. While blending, add 4 teaspoons of Worcestershire Sauce. Add the 4 remaining ingredients and blend thoroughly.
Divide cheese mixture into 3 parts and place into 3 small deli-type storage containers. Seal the lids of the air-tight containers and refrigerate for 1-2 hours.
Remove from refrigerator after chilling and press the cheese mixture firmly into the container and out to the edges with a small spatula.
Sprinkle each container liberally with chili powder making certain that the the cheese spread is completely covered.
Seal the containers again and place in refrigerator for at least 24 hours.
Serve as a cheese spread with you favorite crackers.
MEDIUM VERSION:
Add an additional 1/4 teaspoon each: red pepper; garlic powder; & paprika.
HOT VERSION:
Add an additional 1/2 teaspoon each: red pepper; garlic powder; & paprika.