Abby’s Mom (Beth) makes this cheese log every year at Christmas time, but I told her I wanted to have it early this year. It’s simple to make, and is usually quite the hit at parties. She was even nice enough to make two this time… one for the party, and one for me! Wow, I’m going to be snacking on cheese log for a while. Thanks Beth!

The chili powder adds just enough of a kick that you can taste the spice, but is not over powering. Served with some butter crackers (like Ritz), it’s a great make-ahead appetizer. It is preferred to let the log sit in the fridge for at least a few hours to give the flavors a chance to meld. It can easily be made a day ahead, so that all you have to do is place it on a plate with some crackers just before serving.



Check this post to make sure you catch all of the appetizer recipes in this series.

Chili Cheese Log

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INGREDIENTS

• 3 oz cream cheese
• 8 oz cheddar cheese, grated
• 8 oz Velveeta cheese, grated
• 1 cup chopped pecans
• 1 or 2 cloves garlic, minced
• 1 ot 2 Tbsp. worcestershire sauce
• 1 tsp. Tabasco sauce
• dash salt
• chili powder (for the outside of the log)

METHOD


1. Combine all ingredients (minus the chili powder), and mix until well integrated. Shape into a log, about the diameter of a Ritz cracker.

2. Lightly spray waxed paper with cooking spray and coat well with chili powder. This requires quite a bit, because you want to actually form a layer of chili powder on top of the wax paper, so that it provides a full covering around the log.

3. Roll the log on waxed paper and then wrap and chill in same paper. It also helps to add an outer wrap of aluminum foil to keep the chili powder from making a mess.