(Deb Lindsey/For The Washington Post)

We could all use some snacking inspiration. So, here are a few recipes from our archives that are easy to put together and, in most cases, store well for several days.

Green Apple Relish. This dip gets a flavor boost from nigella, cumin and fennel seeds; store it in the refrigerator for up to three days.


(Deb Lindsey/For The Washington Post)

Georgian Spinach Dip With Walnuts and Cilantro (Ispanakhis Pkhali). A satisfying blend of ingredients makes an ideal dip, spread or eat it by the spoonful. Refrigerate it for up to three days.


(Goran Kosanovic/For The Washington Post)

Russian Cheese Spread (Syrnyi Pashtet). Cheesy, garlicky and perfect spread on crackers or toast. Keep it in the refrigerator for up to three days.


(Dixie D. Vereen/For The Washington Post)

Cashew Cream. A basic recipe that’s open to many interpretations; mix in some honey, cinnamon and vanilla extract to use as a dip for apples (as shown above) or go savory with spices and herbs to dip in pita chips or carrot sticks. The cream can be refrigerated for up to one week.


(Dixie D. Vereen/For The Washington Post)

Spiced Roasted Chickpeas. A nice alternative to spiced nuts; store them in an airtight container for up to one week.


(Deb Lindsey/For The Washington Post)

Spicy Peanut and Toasted Coconut No-Bakes. Crunchy and a little creamy. The secret ingredient is canned, crisped chow mein noodles. Keep them in an airtight container for up to five days, or freeze for up to three months.


(Deb Lindsey/For The Washington Post)

Chocolate Grapes. Ready in minutes.


(Scott Suchman/For The Washington Post)

Peanut Butter, Honey and Arugula Sandwich. Divine in its simplicity.