Hello, my name is Shanna, and I am a dipper.

Give me a bag of chips, bread, or anything worthy of a dunk, and I will dip away to my heart’s content. I thoroughly enjoy herb spreads, practically anything with cheese, and some savory, heartier alternatives like my husband’s Buffalo Chicken Dip (recipe below).

When Primizie Snacks contacted us to sample their “crispbreads” I was all over it. Fast forward to now and they have become a favorite in my household. Mostly because these are not your average “chips”. Thick with an amazing crunch, they’ll give any dip a run for its money. Not only do they pair well with an appetizer, but they are really good on their own. Available in five flavors, Italian Herb, Gouda & Garlic, Chile & Lime, Simply Salted, Dolce Caramel, and other seasonal flavors like their Caramelized Garlic, my two favorites are the Italian Herb and the Dolce Caramel.

The Italian Herb (the original flavor) is made with seven unique herbs and the addition of the red chilies gives it a spicy kick. The Dolce Caramel is the newest flavor and blends savory sea salt and Italian sweet cream. I eat these straight from the bag and are a perfect dessert alternative! The lovely crisps are grilled first, hand cut, and the seasoning is mixed in with the dough versus being placed on the crispbreads after the fact. Did I mention they are cholesterol free, all natural, have no artificial flavors or preservatives, GMO free, with no trans-fat, and they are made in Texas? Sold.

Check out my recipe below, grab you a bag of Primizie Snacks, and enjoy! You will be glad you did. Primizie Snacks are available at your local grocer including Kroger, Randalls, and HEB.

Buffalo Chicken Dip

1 shredded whole rotisserie chicken
1 cup of wing sauce
1 cup of ranch dressing
8 ounces cream cheese
1 cup shredded cheddar cheese
Salt and pepper to taste and extra cheese over the top

Mix all in a bowl. Stir together spread into bake pan. Spread extra cheese on top and bake for 20 minutes at 400 degrees.

Shanna Jones

Shanna is the co-founder and editor of Urban Swank. She focuses on food and travel.


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