Make your afternoon snack something special with one of these sweet or savory toppings made with the freshest fruits, vegetables, herbs, and spices.

This zesty salsa can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees. Makes 8 servings (51 calories each).

Season 1/4 cup low-fat yogurt with salt, pepper, 1/2 teaspoon lemon juice, 1 tablespoon chopped fresh herbs (dill, basil, cilantro) or a few pinches of dried oregano, and 1/4 teaspoon lemon zest. Serve with raw vegetables. Serves 1 (40 calories, plus veggies).

In a food processor, pulse together 1 cup cooked chickpeas with salt, pepper, and 2 tablespoons olive oil until roughly combined. Pulse in 3 tablespoons fresh cilantro and serve with crackers. Makes 1 cup; serves 4 (131 calories each, plus crackers).

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight. Makes 4 to 6 servings (about 160 calories each).

Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a zesty, enticing dip, puree guacamole into the mixture. Makes 14 servings (75 calories each).

Spoon 1/4 cup nonfat Greek yogurt over whole-wheat bread. Drizzle with 1 teaspoon honey and a sprinkle of cinnamon. Makes 1 serving (120 calories each).

Swapping mangoes for tomatoes lends a fresh, sweet taste to this dish. Serves 4 to 6 (about 43 calories each, plus chips).

Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons. Makes 6 servings (100 calories each).

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy. Makes 4 servings (156 calories each).

Fiber-rich artichokes are the base of this vegetable-cheese mix -- and its "chips." Makes 8 servings (177 calories each).

Yogurt-based chicken salad with grapes and celery, served open-faced on dark bread, is a lighter version of a traditional favorite. Makes 6 servings (238 calories each).

Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions. Makes 10 servings (211 calories each).

Makes 8 servings (266 calories each).

Serve with grilled pork or fish, such as red snapper Makes 6 servings (176 calories each).

Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers. Makes 4 to 6 servings (about 72 calories each).

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture. Makes 4 to 6 servings (about 146 calories each).

Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat. Makes 6 servings (208 calories each).

This versatile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt. Makes 8 servings (66 calories each).

This easy salsa recipe -- made with fresh tomatoes, onion, garlic, cilantro, and lime juice -- will quickly become a favorite. Makes 4 servings (22 calories each).

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt. Makes 1 1/3 cups (21 calories for 2 tablespoons).

Oven-baked flour-tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper. Makes 2 cups salsa and 48 chips (23 calories per chip plus salsa).

Bright onions, sweet avocado, and salty capers come together in this quick tartine. Makes 2 (174 calories each; 199 calories with trout topping or 194 calories with egg topping).

The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus. Makes 9 servings (187 calories each).

Stir 1 tablespoon chopped fresh basil, parsley, or dill into 1/4 cup low-fat ricotta cheese. Season with salt, pepper, and lemon juice. Spread on toast; top with cucumber. Makes 1 serving (136 calories).

A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites. Makes 4 servings (200 calories each).

The orange glow of sweet potatoes gives away their beta-carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane. Makes 4 cups (56 calories per serving).

Feeling adventurous? Add apples and cinnamon or cardamom and clove to this basic recipe. Makes 8 servings (about 80 calories each).

Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans. Makes 12 servings (80 calories each, including crudite).

Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip. Makes 4 servings (135 calories each).

Skip the typical accoutrement and use healthier sauces like this one to accompany your steamed artichokes. Makes 8 servings (15 calories each).

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes. Makes 12 servings (86 calories each).

Serve this relish with grilled shrimp, fish, or pork. Makes 6 servings (78 calories each).

Diced roasted beets (and crisp cucumber) are like colorful confetti on top of grilled asparagus. Makes 4 servings (63 calories each, including asparagus).

This veggie-based spread gets its flavor from garlic and thyme inserted into slits in the eggplant before baking.