Potato chips, creamy dips and the most tempting dish of all, cheesy nachos, seem to be the only offerings at many parties. That's why I developed this recipe for Greek Nachos that give all the same satisfaction of traditional nachos, but with a fraction of the calories, fat and sodium.
Homemade pita chips form the basis of this dish, topped with dollops of creamy hummus and a generous amount of refreshing Greek-inspired salsa, made with crunchy cucumber, tomatoes and spiked with fresh mint and just a touch of jalapeño.
I will assemble the whole dish if I'm planning on setting it directly in front of a hungry crowd who will be eating it right away. If, on the other hand, it will be hanging out on a buffet table, I usually keep all the elements separate and let my guests do the assembly themselves. This keeps the chips from getting soggy and allows younger football fans to eat the pita chips and hummus alone, if that's what they prefer.
Meredith Deeds of Edina is the author of "Everyday to Entertaining" and "The Big Book of Appetizers." Reach her at firstname.lastname@example.org. Follow her on Twitter @meredithdeeds.