1/2 lb. grated sharp Cheddar cheese
1/2 lb. grated Velveeta cheese
3 oz. cream cheese
1 med. garlic clove
1 tsp. Lawry's seasoning salt
1/2 c. finely chopped pecans
Chili powder

Soften cheeses at room temperature. Add minced garlic, salt, and pecans. Mix together thoroughly until creamy. Divide into two equal parts and shape each into a roll 2 inches in diameter. Sprinkle each roll with enough chili powder to completely cover. Wrap rolls in waxed paper or plastic wrap and chill for at least 2 hours before serving with Club crackers. They will keep several weeks if wrapped airtight.