A bold, savory dip packed with umami from sun-dried tomatoes, aromatic herbs, and Parmesan—great with crusty bread, crackers, or fresh veggies.

---

📝 Ingredients

• 1 jar (8 oz) oil-packed sun-dried tomatoes (reserve 2–3 tbsp oil from the jar)

• 1–2 garlic cloves, grated or finely minced

• 1 small shallot, finely chopped

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika (or regular paprika)

• 1–2 teaspoons chili flakes (adjust to spice preference)

• ½ cup grated Parmesan cheese

• Fresh basil, for garnish

---

👩‍🍳 Instructions

Step 1: Sauté the Aromatics

1. In a small skillet over medium heat, add 2–3 tablespoons of the reserved sun-dried tomato oil.

2. Add the shallot and cook for 1–2 minutes until softened.

3. Add garlic, oregano, thyme, paprika, and chili flakes. Cook another 1–2 minutes, stirring until fragrant.

4. Remove from heat and let cool slightly.

---

Step 2: Blend the Dip

1. In a food processor or blender, combine:

   • Sun-dried tomatoes (drained)

   • Cooked aromatics from the pan

   • Grated Parmesan

2. Pulse until you get a coarse paste or your desired consistency. You can add 1–2 tablespoons of water or extra oil for smoother texture.

---

Step 3: Garnish & Serve

• Spoon into a serving bowl and top with fresh chopped basil and a sprinkle of Parmesan.

• Serve with warm bread, crackers, or as a spread for sandwiches.

---

✅ Tips & Variations

• Want it creamy? Add 2–3 tablespoons of Greek yogurt or cream cheese.

• Use as a pasta sauce: Just thin it out with a bit of pasta water!

• Store leftovers in an airtight container in the fridge for up to 5 days.