Begin by carefully draining the oil from the oil-packed sun-dried tomatoes, reserving about 1/2 cup for later. Next, chop 1/3 cup of the sun-dried tomatoes into small pieces. In a medium saucepan, combine the chopped tomatoes and the reserved oil, setting it over low heat for about 2 minutes until warmed through.

Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the sun-dried tomatoes. Continue to cook gently over low heat for another 5 minutes, stirring occasionally, until the aromatic ingredients soften and release their delightful fragrances.

In a serving dish, place the grated Parmesan cheese, creating a cozy pool for the warm oil mixture. Once your olive oil mixture is ready, pour it over the grated cheese.

Before serving, top the dip with fresh basil leaves for a vibrant touch. Let the dip rest for about 15-20 minutes at room temperature before serving.