Classic Cheese Log

1. 1

   In a large bowl, bring cheese to room temperature.

2. 2

   Add sour cream, horseradish mustard, and onion powder.

3. 3

   Beat with an electric mixer on medium speed until combined and slightly fluffy.

4. 4

   Line a 4 cup mold or a 7X3-inch loaf pan with plastic wrap.

5. 5

   Sprinkle half the pecans into the mold.

6. 6

   Spread half the cheese mixture over the pecans.

7. 7

   Top with remaining pecans.

8. 8

   Then, spread the remaining cheese mixture on top.

9. 9

   Press into pan to make a even layer.

10. 10

    Cover and chill for 2-48 hours.

11. 11

    To serve, unmold on a serving tray and let stand 10 minutes before serving.

No additional tips available.