Gather all your ingredients for the dip. Prepare your sun-dried tomatoes by draining the oil and reserving about ½ cup. Chop ⅓ cup of these rich tomatoes into small pieces.

In a medium saucepan over low heat, mix the chopped sun-dried tomatoes with the reserved oil. Stir gently to combine and heat just until fragrant—about 3 minutes.

Add the grated garlic and finely diced shallot into the pot with the tomato and oil mixture. Sprinkle in the dried oregano, thyme, paprika, and red chili flakes. Stir and simmer over low heat for about 5 minutes.

In a serving bowl, add the freshly grated Parmesan cheese. Carefully pour the warm oil mixture over the cheese, allowing it to melt slightly.

Gently fold in any remaining chopped sun-dried tomatoes and season with salt and pepper. Top with fresh basil leaves and let sit for about 5 minutes.

Serve with crusty bread, pita chips, or fresh vegetables.