Mike Cook, engineering program manager
“It’s freakin’ delicious.”
(Mike Cook keeps upping the recipe and it’s always gone. Every time. No matter how much he makes.)
Mike Cook, engineering program manager, Rutherford and Associates, Holland
Photo: Urban St.
2 (12 ½ ounce) cans of premium chunk white chicken
3 (8 ounce) packages of cream cheese
1 (12 ounce) bottle of Frank’s RedHot sauce
1 (16 ounce) bottle of Kraft Cheesy Jalapeno Ranch dressing
2 (8 ounce) bags shredded colby and Monterey Jack cheese
Soften cream cheese in microwave (optional). Add all ingredients to slow cooker. Mix well with a large wooden spoon. Heat until hot and then reduce temperature (about 1 to 1½ hours). Serve with tortilla chips.