I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

You can skip the watercress in this. Plus they're easy to make ahead: PESTO-STUFFED CHERRY TOMATOES (serves 6-8) 2 cups (1 pint) cherry tomatoes 3 oz pkg cream cheese, softened 2 TBL lemon juice 1/4 cup grated Parmesan 1/4 cup finely chopped pine nuts or sunflower seeds (almonds work also) 3/4 cup finely chopped fresh parsley 1/4 cup finely chopped watercress 1 1/2 tsp dried basil 2 cloves garlic, crushed Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while making the filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill tomatoes w/cheese mixture & chill.~~From Appetizers CHEESE STRAWS (makes about 5 dozen) 1 scan cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown.~~Company's Coming For this you can vary the kinds of chips: NUTS & BOLTS (serves 12 or more) 2 small boxes Cheez-its 3 cans mixed nuts (3-4 cups) 8 oz shelled pecans 1 qt popcorn (best freshly popped) 2 pkg sesame chips 2 cans coconut chips 1 small box pretzel sticks 2 sticks margarine 1/2 tsp garlic salt or 1 clove garlic, crushed 1 tsp salt 1 tsp curry powder Dash of Tabasco 1 TBL Worcestershire sauce Preheat oven to 250°. Mix the Cheez-its, nuts, popcorn, chips & pretzel sticks in a large roasting pan. Melt the margarine in a small pan & stir in the seasonings. Sprinkle over the mixture in the roasting pan. Bake 1 hour, stirring 2-3 times. Cool on absorbent paper & store in cans or jars.~~Cincinnati Celebrates HAM CHEESE BALL (serves 12-15) Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve w/assorted crackers.~~Food for Thought Oh, and deviled eggs go over well with nearly everyone.

HUMMUS (about 3 cups) 2 cups cooked or canned chick-peas, drained 2/3 cup tahini (sesame paste) 3/4 cup fresh lemon juice 2 garlic cloves, peeled Salt & pepper to taste 1/4 cup finely chopped green onions Parsley leaves (Italian) Place the chickpeas, tahini, lemon juice, garlic, salt & pepper in a food processor & blend until smooth. Stir in the green onions. Pile into a small bowl & garnish with the parsley leaves. Serve with pita bread or rice crackers. You can add minced red bell pepper to this also.~~ GREEK FETA DIP (about 3 cups) 1 lb feta, crumbled 6 TBL olive oil, divided 1 red bell pepper, roasted, peeled & chopped 2 hot peppers, seeded & chopped 1 TBL chopped fresh oregano (Greek, if you can get it) 3 pickled pepperoncini, seeded 7 chopped Pepper to taste 3 TBL fresh lemon juice Crackers or toasted pita triangles In the work bowl of a food processor with the steel blade, combine chese & 2 TBL olive oil. Mix until smooth. Add bell pepper, hot peppers, oregano, pepperoncini & pepper. Process until well combined. Add remaining 4 TBL olive oil & lemon juice. Continue procesing until creamy. Serve w/crackers or pita triangles.~~Fare to Remember WEST INDIES SALAD (serves 4) 1 medium onion, finely chopped 1 lb fresh lump crabmeat (I used frozen, drained) Salt & pepper to taste 4 oz vegetable oil 3 oz cider vinegar 4 oz ice water Spread 1/2 the onion over the bottom of a large bowl. Cover with separated crab lumps & then remaining onion. Season with salt & pepper. Pour oil, vinegar & ice water over all. Cover & marinate in the refrigerator for 2-12 hours. Toss lightly before serving. Serve on ripe tomato slices or with crackers as an appetizer~~ CUCUMBER DIP 8 oz pkg cream cheese, softened 2 TBL mayonnaise 1/2 cup grated cucumber Dash EACH of salt, pepper, Worcestershire sauce & garlic powder In a bowl, mix together all ingredients. Mix well. Place in sealed container & refrigerate. Serve with crackers or chips.~~Kitchen Miracles

Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.