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Grandma used to make this for every spring gathering and now it is my most requested dish. Takes just 3 ingredients to make.
Line a small baking sheet or platter with parchment paper or plastic wrap so the cheese log will be easy to move later. Set aside.
Add 1 1/2 cups of the finely chopped pecans to a dry skillet over medium heat. Toast, stirring frequently, for 4–6 minutes until fragrant and lightly browned. Watch closely so they don’t burn. Transfer toasted pecans to a plate to cool completely.
In a medium mixing bowl, add the softened cream cheese and the dry ranch seasoning mix. Use a spoon or hand mixer to beat until the mixture is completely smooth and the seasoning is evenly distributed. Scrape down the sides of the bowl as needed.
Scoop the cream cheese mixture onto the prepared parchment-lined surface. Use clean hands or a spatula to gently shape it into a log about 6–8 inches long, pressing and smoothing the sides as you go.
Once the toasted pecans are completely cool, spread them out on a clean plate or shallow dish. Roll the cream cheese log in the pecans, pressing lightly so the nuts adhere and fully coat the outside. Sprinkle on and press in the remaining 1/2 cup pecans anywhere the cheese is still showing.
Transfer the pecan-coated cheese log (still on the parchment, if easier) to a glass serving platter. Cover loosely with plastic wrap and refrigerate for at least 1–2 hours, or until firm enough to slice cleanly. This rest time also lets the flavors meld.
When ready to serve, remove the plastic wrap and let the cheese log sit at room temperature for about 10–15 minutes so it softens slightly and spreads more easily. Serve with crackers and a small cheese knife or spreader.
