 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 36 |
|
Set it and forget it! With just 10 minutes of prep time and assistance from a slow cooker, youâll be ready to serve your hungry bunch with ease. âLaura Stonesifer, Houlton, Wisconsin Ingredients:
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 |
Directions:
1. 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 cheese is melted. Serve with tortilla chips. Yield: 2-1/4 quarts.
|
|