How to Make It
1. Place cream cheese in a food processor; process until smooth. Add cheddar, Monterey Jack, mayonnaise, pimiento, onion, garlic powder, salt, and pepper and pulse to combine. Transfer to a bowl, cover, and refrigerate for 30 minutes or up to 2 days.
2. Roll cheese mixture into 1-inch balls. Place pecans in a bowl, and coat each ball evenly with pecans. Serve at room temperature or cover and chill.
Also appeared in: Cooking Light, February, 2022,Smart-Carb Recipes