With just 10 minutes of prep time and assistance from a slow cooker, this truly is a no-fuss dip.
—LAURA MAGEE HOULTON, WI
PREP: 10 MIN. • COOK: 3 HOURS • MAKES: 2 1/4 QUARTS
4 cups (16 ounces) shredded cheddar cheese
3 1/2 cups spaghetti sauce
2 cups mayonnaise
1 package (8 ounces) sliced pepperoni, chopped
1 can (6 ounces) pitted ripe olives, chopped
1 jar (5 3/4 ounces) sliced green olives with pimientos, drained and chopped
Tortilla chips
Combine the first six ingredients in a 4-qt. slow cooker coated with cooking spray. Cover and cook on low for 1 1/2 hours; stir. Cover and cook 1 1/2 hours longer or until the cheese is melted. Serve with tortilla chips.