From: Nancy,.SanFran

Pecan-Cheddar Spread
Source: Woman's World 1/2/01
Makes 1 1/2 cups.

1/4 cup pecan pieces
1/3 cup fresh parsley leaves
4 ounces cream cheese -- at room temperature
8 ounces Cheddar cheese -- shredded, about 2
cups
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Assorted crackers

In food processor or blender, process pecans until very finely chopped but not powdery (do not over-process or pecans will become greasy); transfer to bowl. Process parsley until very finely chopped. Combine parsley and pecans; set aside.

In food processor or blender, in batches, process cream cheese, Cheddar, Tabasco and garlic and onion powders until smooth.

If desired, line 1 1/2 cup decorative mold or bowl with enough plastic wrap to over-hang sides by 2". Transfer mixture to mold; refrigerate 10 minutes or until ready to serve.

Invert mold onto serving platter; remove wrap. Sprinkle and lightly press pecan mixture onto surface.

Or transfer spread to serving dish; sprinkle top with pecan mixture. Serve immediately, if desired, or cover and refrigerate.

Serve with crackers.