Nutty Cheese Log

Ingredients

• 8 oz philadelphia cream cheese softened
• 2 tsp grey poupon dijon mustard 
• 0.3 tsp garlic powder 
• 0.8 cup planters pecans toasted chopped
• 0.5 tsp pepper sauce hot
• 8 oz velveetaâ cut into 1/2-inch cubes
• 8 oz velveetaâ cut into 1/2-inch cubes

Equipment

• food processor
• plastic wrap

Directions

1. Process all ingredients except nuts in food processor until blended.
2. Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
3. Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.