Whipped Ricotta with Basil Pesto and Sun Dried Tomatoes

Add ricotta, mascarpone, salt and pepper to a food processor and whip until fluffy and smooth, about 2-4 minutes.
Spread on a plate (or multiple plates) and top with pesto (as mush as you prefer). Place the chopped sun dried tomatoes in the center of the pesto and drizzle with the chili oil. Serve with crackers, crostini, bread and/or vegetables.