Southwestern Chili Tapenade
Prep 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
  • ¼ cup lightly packed fresh cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 canned chipotle pepper plus
  • 2 teaspoons adobo sauce from the can
  • Good quality tortilla chips, for serving (optional)
  1. Drain olives well and place in a food processor with all remaining ingredients, except the chips. Pulse on and off until finely chopped.
  2. Cover and chill for at least 1 hour.
  3. Serve with tortilla chips or try one of the serving options from the post above.
Recipe by Go Dairy Free at