1/4 lb. Velveeta cheese
1/3 c. milk
1 clove garlic, diced
1 c. pecans, finely chopped

Melt cheese in top of double boiler. Remove from heat and add garlic and pecans.

Mix well. Let cool to thick stage. Form in roll about 15 inches long. Place on wax paper and sprinkle lightly with chili powder; roll in double thickness of wax paper.

Chill in refrigerator at least 8 hours. Cut in thin slices and serve on crackers.