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Preparation

1. Chop onion, bell peppers and cilantro.
2. Blend the following ingredients in a food processor: hominy, pinto beans, low-fat cream cheese, olive oil, 2 cloves of garlic, cumin and optional chili powder. Spread into a 9" x 9" pan.
3. Using a spatula, layer sour cream over bean mixture.
4. Lightly sauté in a skillet: red onion, green and red bell peppers and 1 clove of garlic. Avoid overcooking so that peppers are firm, not mushy.
5. Squeeze lime over the sautéed bell pepper and onion mixture for extra flavor and then drain excess liquid.
6. Spoon bell pepper mixture on top of sour cream and smooth until dip is covered.