1. 8 oz. cream cheese, room temperature
2. 1 cup coarsely grated sharp white cheddar
3. 1 tablespoon Dijon mustard
4. 1 teaspoon Worcestershire sauce
5. 1 cup shelled salted pistachios, coarsely chopped

In a large bowl, mix together the cream cheese, cheddar, Dijon and Worcestershire, using an electric mixer. Season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours. Toast pistachios over medium heat, stirring frequently, until golden, about 8 minutes. Transfer to a cutting board and coarsely chop.

Lightly coat clean hands with olive oil or cooking spray and form the cheese mixture into a log or ball, whichever you prefer. Wash hands and press pistachios into cheeseball. Chill until firm and serve with assorted crackers alongside.