Begin by draining the oil from the sun-dried tomatoes into a small saucepan until you have about 1/2 cup. Heat the oil over low heat on the stove for about 1-2 minutes.

Roughly chop 1/3 cup of the sun-dried tomatoes and mix them into the warm oil. Stir gently for about a minute.

Add 2-3 cloves of grated garlic, 1 finely diced shallot, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon paprika, and 1/4 to 1/2 teaspoon red chili flakes. Cook over low heat for about 5 minutes.

In a serving bowl, place about 1/2 cup of grated parmesan cheese. Pour the hot oil and tomato mixture over the cheese.

Garnish with freshly torn basil leaves for an aromatic touch. Let the dip sit at room temperature for 15-20 minutes before serving.

Serve alongside warm crusty bread, toasted baguette slices, or fresh vegetables.