Asian Spicy Tapenade with Wonton Chips or Cups
Prep time
Cook time
Total time
Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
Serves: 8 servings
  • 2 6-ounce cans California Ripe Olives, well drained
  • ½ cup minced onion
  • 2 tablespoons olive or rice bran oil
  • 2 tablespoons rice vinegar (unseasoned)
  • 1½ tablespoons grated fresh ginger
  • 1 tablespoon Sriracha sauce
  • ¼ teaspoon sesame oil
  • 2 garlic cloves, minced
Crispy Won Ton Dippers
  • 24 square won ton wrappers, each cut into 2 triangles
  • Olive oil cooking spray
  • Sea salt, to taste
Crispy Won Ton Cups
  • 24 square won ton wrappers
  • Olive oil cooking spray
  1. Place all tapenade ingredients in a food processor and pulse on and off until they are finely chopped.
  2. Cover and chill for at least 1 hour.
  3. Meanwhile for the wonton dippers, preheat your oven to 400°F and line 2 baking sheets with foil.
  4. Cut the won ton wrappers in half and place on baking sheets.
  5. Coat with olive oil spray and season lightly with salt.
  6. Bake for 5 minutes or until golden brown. Serve warm with the tapenade.
  7. For the wonton cups, preheat your oven to 350°F.
  8. Spray the won ton wrappers on both sides with olive oil cooking spray.
  9. Press into 24 mini muffin cups, pressing all the way into the bottom.
  10. Bake for 10 to 12 minutes or until golden brown
  11. Let cool completely before filling with the tapenade.
Recipe by Go Dairy Free at