Martha Stewart Cheeseball

INGREDIENTS

• 1 pound cream cheese, at room temperature
• 8 ounces sharp cheddar cheese, finely grated (about 2 1/2 cups)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Ground pepper
• 1 cup finely chopped pecans
• 
  
• DIRECTIONS
• 1. In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• 2. Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.