Spicy Asian Tapanade

Spicy Asian Tapenade

Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate.

2 (6-oz.) cans ripe olives, well drained

½ cup minced onion

2 tbls. olive or peanut oil

2 tbls. rice vinegar (unseasoned)

1½ tbls. grated fresh ginger

1 tbl. sriracha sauce (This is a sun-ripened hot pepper sauce found in most grocery stores)

¼ tsp. sesame oil

2 cloves garlic, minced

Crispy Won Ton Dippers:

24 square won ton wrappers, each cut into 2 triangles

Olive oil cooking spray

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 finely chopped. Cover and chill for 1 hour.

2. Meanwhile, for dippers: preheat oven to 400 degrees 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 light with salt. Bake for 5 minutes or until golden brown.

3. For cups: Preheat oven to 350 degrees. Spray won ton wrappers on both sides with olive oil cooking spray. Press into 24 minimuffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until golden brown. Let cool. Serve with tapenade.