Cook the peas in a pan of boiling water for about 4-5 minutes until tender. Drain and rinse under cold water.
Put the peas, cream cheese and sun-dried tomatoes into a food processor. Whizz until you have a thick and creamy mixture. Transfer the dip to a bowl and stir in the chives (if using) and some seasoning, to taste.
Serve the dip with raw vegetable sticks, such as carrot, celery, cucumber or peppers, or with corn tortilla chips.