2 c. (8 oz.) shredded Cheddar cheese
1 (8 oz.) pkg. cream cheese
1/2 c. dairy sour cream
1 tbsp. Dijon-style mustard
1/4 tsp. onion powder
1/2 c. pecan halves
1/2 c. coarsely chopped pecans
Bread sticks or assorted crackers

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 until well combined. Apply seal and refrigerate several hours or overnight. Shape the cheese mixture into a ball about 4 inches wide and 2 3/4 inches high.

Arrange pecan halves around base of cheese ball. Coat ball with chopped pecans. Can apply seal and refrigerate up to 1 week. For easy spreading, let stand at room temperature 1 hour before serving. Serve with bread sticks or assorted crackers. Makes 1 ball (about 2 1/2 cups).