- 8 ounces cream cheese, softened
- 8 ounces grated cheddar cheese
- 3 tablespoons ruby port
- Freshly ground black pepper
- 1 cup pecans, toasted and chopped
- Melba toasts, for serving
In a food processor, puree cream cheese, cheddar, ruby port and black pepper. Form into a ball; coat with pecans. Wrap in plastic; refrigerate 2 hours. Serve with melba toasts.