Guests will enjoy this cheesy, pecan-coated appetizer flavored with Dijon mustard, garlic powder and hot pepper sauce.
What You Need
Original recipe yields 16 servings
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. hot pepper sauce
1/4 tsp. garlic powder
3/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Process all ingredients except nuts in food processor until blended.
Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Serve with assorted crackers or spread into the hollowed sides of celery sticks.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0.575g
* Percent Daily Values are based on a 2,000 calorie diet.
2 cups spread or 16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.