Ingredients
4 cups shredded cheddar cheese3-1/2 cups spaghetti sauce2 cups mayonnaise1 package (8 ounces) sliced pepperoni, chopped1 can (6 ounces) pitted ripe olives, chopped1 jar (5-3/4 ounces) sliced green olives with pimientos, drained and choppedTortilla chips
Preparation
Combine the first six ingredients in a 4-qt. slow cooker coated with cooking spray. Cover and cook on low for 3 hours or until cheese is melted, stirring halfway through cooking. Serve with tortilla chips.
