Combine the cream cheese, cheddar cheeses and pimentos in a food processor (or stand mixer) and pulse a few times to begin blending them, and get rid of any lumps of cream cheese. Add the mayo, Worcestershire, onion or garlic powder and cayenne and process until the mixture has the texture of tiny-curd cottage cheese, scraping down the side of the bowl as needed. (Continue to blend if you want it smoother.) If the mixture is too soft, chill it to firm it up, or add more firm cheese until it’s stiffer.

Roll the mixture into a ball on a piece of plastic wrap, wrap it and refrigerate until firm. Put the pecans on a plate or in a shallow bowl and roll the ball in them to coat. (I do this just before serving, to keep the nuts crunchy.) Serve with crackers. Serves about 8.