1/4 pound corned beef, thinly sliced
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package shredded sharp cheddar cheese
1 tablespoon onion, finely chopped
1 tablespoon red bell pepper, chopped
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash ground red pepper, cayenne
1 cup pecans, chopped and toasted
Adapted from kraftrecipes.com
Mix all ingredients except pecans.
Shape into ball or log, or make 24 small balls, each about 1 inch in diameter.
Roll in chopped pecans until evenly coated. Chill overnight, if desired.
Serve with your favorite crackers.