Sun Dried Tomato Dip With Lavash Chips - cooking recipe

Ingredients

2 None lavash flatbreads, each cut into 12 pieces
10.5 oz sun-dried tomatoes
8 oz cream cheese
2 tbsp skim milk
1 tbsp finely chopped fresh chives

Preparation

Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Lightly coat lavash in olive oil. Season. Transfer to prepared trays and bake for 5-10 mins, until golden brown and crisp. Let cool.
Meanwhile, place sun-dried tomatoes in a food processor. Pulse until roughly chopped. Add cream cheese and milk and process until smooth. Transfer to a serving bowl and stir in chives. Season. Serve with lavash chips.