Classic Cheese Log

• 2 cups finely shredded cheddar cheese (8 oz.)
• 1 cup finely shredded swiss cheese (4 oz.)
• 4 ounces cream cheese, softened
• 13 cup sour cream
• 2 teaspoons horseradish mustard
• 18 teaspoon onion powder
• 23 cup chopped pecans, divided

1. In a large bowl, bring cheese to room temperature.
2. Add sour cream, horseradish mustard, and onion powder.
3. Beat with an electric mixer on medium speed until combined and slightly fluffy.
4. Line a 4 cup mold or a 7X3-inch loaf pan with plastic wrap.
5. Sprinkle half the pecans into the mold.
6. Spread half the cheese mixture over the pecans.
7. Top with remaining pecans.
8. Then, spread the remaining cheese mixture on top.
9. Press into pan to make a even layer.
10. Cover and chill for 2-48 hours.
11. To serve, unmold on a serving tray and let stand 10 minutes before serving.

cheddar cheese, swiss cheese, cream cheese, sour cream, horseradish mustard, onion powder, pecans

Taken from www.food.com/recipe/classic-cheese-log-37396 (may not work)