Line the inside of a 12-cup capacity Tube or Bundt pan with plastic wrap. Set aside.

In a large mixing bowl or the bowl of stand mixer fitted with a paddle attachment, combine the cream cheese, cheddar cheese, bacon, red peppers, green onions, rosemary, parsley, onion powder, garlic powder, and salt. Mix well by hand or with a stand mixer.

Scoop the cheese mixture into prepared pan. Use a spatula to push the mixture into the base of the pan and smooth out the top.

Cover and refrigerate for at least 1 hour or up to 24 hours.

Once chilled, uncover and using the sides of the plastic wrap, remove the cheese wreath and set onto a serving platter. Use a spatula to smooth the edges.

To decorate the top of the wreath, sprinkle with the parsley and green onions.

Press the black olives evenly around the wreath, followed by the green olives. Garnish with roasted red peppers between the olives. Insert parsley sprigs around the wreath.

Serve with crackers, bread, veggies and/or pretzels.