Ingredients

• 1  15-ounce can garbanzo beans (chickpeas), drained
• 1/2  cup plain yogurt
• 1/4  cup bottled buttermilk salad dressing
• 2  tablespoons seasoned fine dry bread crumbs
• 2  teaspoons lemon juice
• 1/2  teaspoon crushed red pepper
• 2  tablespoons chopped pitted ripe olives
•   Assorted crackers or vegetable dippers

Directions

1. In a food processor or blender combine garbanzo beans, yogurt, salad dressing, bread crumbs, lemon juice, and crushed red pepper.

2. Cover and process or blend until smooth. Stir in olives. If desired, cover and chill for 1 hour before serving. Serve with crackers or vegetable dippers. Makes about 1-3/4 cups.

Make-Ahead Directions: Prepare as directed, except cover and chill for up to 24 hours.