Here are some  ideas for using dips and spreads in your summer snacks and meals:

• Enjoy a meze-style dinner on the patio or porch. Include a batch of homemade hummus (see below), whole-wheat pita, fresh vegetables, a selection of olives, and a glass of wine or sparkling water. Add extras like bean salad, grilled shrimp, mixed nuts, or fruit to round out the meal and satisfy everyone's palates.    
   
• Pack a small container of tapenade and some whole grain crackers next to your water bottle the next time you take a day trip. Having a snack handy means you'll be able to enjoy your excursion without the distraction of hunger. 
   
• Make quick and easy dips using Greek yogurt. Add garlic, shallots or scallions, and herbs to yogurt for a savory dip for vegetables or sauce for fish. Try mixing yogurt with honey, orange or lemon zest, and mint for a sweet dip for fruit. If you use dried herbs, let your dip rest in the refrigerator for an hour before serving to let the full flavor of the herbs develop. 
   
• Mix up endless variations on bean dip for afterschool snacks, lunchbox additions, and party appetizers. Drain and rinse a can of beans and blend them in a food processor with some olive oil and seasonings of your choice. Try fresh cilantro and lime juice, sun-dried tomatoes, olives, chipotle peppers in adobo sauce, sriracha, or goat cheese. 
   
• When you're running short on time and need a super fast solution, the refrigerated foods section of your supermarket offers a wide assortment of Mediterranean favorites like babaganoush, hummus, pesto, tapenade, and tzatziki. Pick up a container of your favorite dip, pre-cut vegetables, and whole wheat pita or wraps at the grocery store. Spread the dip on your pita or wraps, pile on the vegetables, and you have a quick, delicious, and healthy meal.