Greek dips

These were nice with bread and ouzo.  For each dip I followed a recipe in Vefa's Kitchen--a massive tome on Greek cooking.  All the dips were very easy to make.

Tzatziki (yogurt and cucumber dip)

Taramosalata (carp roe dip)

Roasted eggplant and pine nut dip

This is nearly the same as baba ghanoush, but with pine nut paste instead of tahini.  One tip to making any eggplant dip: you have to broil/roast the eggplant until it is very soft inside--so soft that you can spoon it out.  Otherwise, the dip will be stringy and raw tasting.

Walnut dip

(my favorite of the four.  good mixed into rice.)