1 1/2 c. shredded sharp white cheddar cheese
1 (8 oz.) pkg. low-fat cream cheese
1/4 c. butter, softened
1 clove garlic, grated
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried dill weed
1/2 tsp. freshly ground black pepper
1 c. chopped roasted and salted pistachios
Using a mixer, beat the cheddar cheese, cream cheese, butter, garlic, basil, thyme, dill and pepper at medium speed until combined. Spoon mixture onto a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate for at least 2 hours and up to 2 days.
Unwrap the log and press pistachios onto all sides. Serve with crackers.