Spray a loaf pan with a light coat of oil, line it with cling wrap, letting extra hang over the edges for easy release.

In a mixing bowl, combine cream cheese and sour cream until smooth; incorporate thyme, oregano, basil, garlic powder, salt, and red pepper flakes, then fold in cheddar cheese, roasted peppers, salami, green olives, green onions uniformly.

Spoon the mixture into the prepared pan, pressing down to eliminate air pockets, shaping a compact log.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Invert the loaf pan onto a platter, garnish with sun-dried tomatoes, drizzle with oil, sprinkle with parsley or chives, and surround with crackers for serving.