Makes 12

8 ounces light cream cheese, softened
1 cup shredded sharp cheddar cheese
3 tablespoons drained, chopped pimentos
1 teaspoon garlic powder
1 teaspoon paprika
Pinch kosher salt
Pinch freshly ground black pepper
1 cup crushed pecans
1⁄4 cup chopped chives
12 pretzel sticks

In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined.
Cover and refrigerate for at least 30 minutes.
Place the crushed pecans and chives in a small bowl. Set aside.
Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve at room temperature or chilled.