Preheat your oven to 350°F (175°C).

In a medium mixing bowl, combine half of the softened cream cheese with basil pesto and blend until creamy.

In another clean bowl, combine the remaining cream cheese, chopped sun-dried tomatoes, grated Parmesan, sour cream, minced garlic, dried herbs, and stir until well incorporated.

Spread the sun-dried tomato filling over the pesto base in the baking dish.

Place the dip in the preheated oven and bake for 22 to 26 minutes.

Remove from oven and let cool for about 5 to 10 minutes, then garnish with fresh basil leaves.

Slice a warm baguette and serve alongside the dip.