Ingredients
1 bar (8 ounces) cream cheese, room temperature
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
Preparation
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
