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Spicy Asian Tapenade

  • Cook Time: 5 minutes
  • 8-10 servings

Ingredients

  • Tapenade Ingredients

    • 2 (6-ounce) cans California Ripe Olives, drained
    • 1/2 51 minced onion
    • 2 tablespoons olive or peanut oil
    • 2 tablespoons rice vinegar (unseasoned)
    • 1 1/2 tablespoons grated fresh ginger
    • 1 tablespoon sriracha sauce
    • 1/4 teaspoon sesame oil
    • 2 cloves garlic, minced

  • Crispy Won Ton Dippers

    • 24 square won ton wrappers, each cut into 2 triangles
    • Olive oil or cooking spray
    • Sea salt to taste

Directions

Place all tapenade ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Meanwhile, preheat oven to 400°F and line 2 baking sheets with foil. Cut won ton wrappers in half and place on baking sheets; coat with olive oil spray and season lightly with salt. Bake for 5 minutes or until golden brown. Serve with tapenade.

(Chill tapenade 1 hour before serving)