Preheat your oven to 400°F (200°C).

Carefully slice off the top 1/4 inch of the garlic head to expose the cloves. Place the garlic head in a small oven-safe dish or directly on a piece of aluminum foil.

Drizzle the exposed garlic with 1 tablespoon of extra virgin olive oil. Wrap the garlic head completely in aluminum foil.

Roast for 15-20 minutes, or until the cloves are very soft and fragrant when squeezed. Allow the roasted garlic to cool slightly, then squeeze the soft cloves out of their skins into a small bowl.

While the garlic cools, ensure your sun-dried tomatoes are well-drained. If they were packed in oil, you can gently press them with a paper towel to remove excess oil.

In a food processor, combine the cooled roasted garlic cloves, drained sun-dried tomatoes, fresh basil leaves, red wine vinegar, red pepper flakes, salt, and black pepper.

Pulse the mixture a few times to roughly chop the ingredients.

With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the dip reaches a smooth, spreadable consistency. If using, add the grated Parmesan cheese now and process for an additional 10-15 seconds.

Taste the dip and adjust seasoning as needed. You might want to add more salt, pepper, or a tiny splash more red wine vinegar for extra tang.

Transfer the Sun-Dried Tomato Garlic Olive Oil Dip to a serving bowl. Drizzle with a little extra virgin olive oil before serving, if desired, and garnish with a fresh basil leaf.