Prepare the loaf pan by lightly spraying it with cooking oil and lining it with cling wrap, leaving excess wrap over the edges.

In a large mixing bowl, combine cream cheese and sour cream until smooth. Mix in thyme, oregano, basil, garlic powder, salt, and red pepper flakes, then add cheddar and combine thoroughly.

Fold in roasted peppers, salami, green olives, and green onion until evenly distributed.

Transfer the mixture to the prepared loaf pan and smooth the top. Refrigerate for at least 4 hours, ideally up to a week.

Turn the chilled cheese log onto a platter, remove cling wrap, and let it warm slightly. Top with sun-dried tomatoes and drizzle with oil, garnishing with parsley or chives.

Serve the cheese log with an assortment of crackers for scooping.