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With an electric mixer combine Pace Picante, cream cheese, garlic salt and 1/4 cup chopped pecans and mix until well blended.
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Turn onto wax or parchment paper, and with moistened hands, form into a ball.
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Roll cheese ball in the remaining pecans making sure it is well covered with nuts.
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Refrigerate at least one hour and can be made the day before.
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Cover with plastic wrap and store in the refrigerator.
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Serve with crackers.