2 c finely shredded Cheddar cheese
|Bring cheeses to room temperature in a large mixing bowl. Add sour cream, horseradish mustard, and onion powder.
Beat with an electric mixer on medium speed until combined and slightly fluffy.
Line a loaf pan with plastic wrap. Sprinkle one-fourth of the nuts in the pan. Spread one-fourth of the cheese mixture over the nut layer. Continue layering cheese and nuts, pressing into pan to make 4 even layers of nuts and cheese. Cover and refridgerate for 2 to 8 hours.
To serve, unmould onto serving platter; let stand for 10 minutes before serving. Serve with bread rounds. Garnish the platter with assorted small sausages, cocktail onions, and pickles, if desired.
Makes 20 servings.
Source: Holiday Celebrations 1998