Asian-Style Spicy Tapenade with Wonton Chips


This spicy tapenade is spiked with red hot Sriracha, ginger, rice vinegar, and sesame oil for a delicious Asian-fusion flavor. You can serve it as a condiment atop a vegan and gluten-free rice bowl. Alternatively, you can follow the full recipe below and serve it with wonton chip “dippers”.

Asian-Style Spicy Tapenade with Wonton Chips (Dairy-free, Nut-free Recipe)

Or your can make the wonton cups and serve this spicy tapenade as a standalone Asian-style appetizer.

Asian-Style Spicy Tapenade with Wonton Chips (Dairy-free, Nut-free Recipe)This recipe with photo for Asian-style Spice Tapenade was shared with us by the California Olive Committee.

Special Diet Notes & Options: Spicy Tapenade

This recipe is naturally vegetarian, dairy-free / non-dairy, peanut-free, nut-free, and soy-free. Just be sure to select your accompaniments wisely.

Note that won ton wrappers often contain egg and gluten. There are some egg-free, vegan wrappers sold in Asian markets, but for another free from option, you can serve this spicy tapenade with gluten-free and vegan brown rice crackers. It also goes wonderfully over rice.

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.
Asian-Style Spicy Tapenade with Wonton Chips (Dairy-free, Nut-free Recipe)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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