Pimiento Cheese Ball with Salted Pecans

Instructions

1. Combine the cheddar, pimientos, cream cheese, mayonnaise, lemon juice, onion, Worcestershire sauce, mustard, pepper and hot pepper sauce in a large bowl. 
2. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
3. Meanwhile, melt butter in a large, nonstick skillet over medium-low heat. Add pecans; cook and stir until fragrant and toasted. Remove from the heat. Sprinkle with salt; toss to coat. Cool completely.
4. Finely chop pecans. Roll cheese ball in pecans. Serve with crackers or vegetables.