Drain the oil from the sun-dried tomatoes into a small pot, reserving about 1/2 cup of the oil. Chop approximately 1/3 cup of sun-dried tomatoes into small pieces.

In the same pot, add the chopped sun-dried tomatoes along with the reserved oil. Incorporate grated garlic, finely diced shallot, dried oregano, dried thyme, smoked paprika, and a pinch of red chili flakes. Stir everything together.

Place the pot on low heat and warm for about 5 minutes, stirring occasionally to prevent sticking.

Take the pot off the heat and prepare a serving bowl. Add the grated Parmesan cheese, then pour the warm oil and tomato mixture over the cheese. Stir gently.

Chop fresh basil leaves for garnish and sprinkle over the dip just before serving.