Savory Cheese Log

2 – 8 oz blocks of cream cheese, softened

1/3 cup sour cream

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp dried red chili flakes

2 cups shredded cheese, I used sharp cheddar

11 oz jar of fire roasted red pepper, drained and chopped

8 oz salami, chopped

1 cup chopped green olives, make sure to drain these it they are in water or oil

1/2 cup green onion, finely chopped

Spray a loaf pan with cooking spray and line with saran/plastic wrap. Mix all ingredients together and spread into the loaf pan evenly, making sure it is level and pressed down firmly into the pan. Cover with saran/plastic wrap and refrigerate for at least several hours, this can be made the day before an refrigerated overnight. When ready to serve, turn out the pan onto a serving tray and remove the wrap. Top with sprigs of fresh herbs for garnish or a pepper bruschetta. Serve with crackers.