Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your baking dish.

In a medium mixing bowl, combine half of the softened cream cheese with the basil pesto. Blend thoroughly.

In another bowl, combine the remaining cream cheese, chopped sun-dried tomatoes, grated Parmesan cheese, sour cream, and minced garlic, along with the dried herbs, mixing until fully incorporated.

Layer the sun-dried tomato mixture over the pesto base in the baking dish, smoothing it out evenly.

Bake in the preheated oven for 22-26 minutes until bubbling and golden brown on top.

Remove from the oven and let cool for 5-10 minutes before garnishing with fresh basil leaves.

Serve with warm baguette slices for dipping.