2 c. shredded cheddar cheese (8 oz.)
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
Breadsticks or assorted crackers

Bring cheddar cheese and cream cheese to room temperature. (Don't try to melt for better mixing.) Beat cheeses, sour cream, mustard and onion powder with an electric mixer on medium speed until well combined. Put in airtight container 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. Transfer to airtight container again and refrigerate up to 1 week. For easy spreading, let stand at room temperature 1 hour before serving. Serve with assorted crackers or breadsticks. Makes 1 ball.