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New Cheese Crisps For Real Cheese Goodness!

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–The Latest From Pepperidge Farm® Baked Naturals–


Celebrity Natural Food Chef, Bethenny Frankel, Reveals Two Exclusive Recipes in Celebration of New Baked Naturals Cheese Crisps

Norwalk, C.T., September 8, 2009Pepperidge Farm® Baked Naturals continues to expand its savory snacking portfolio with the launch of Cheese Crisps, which are sure to satisfy with an appealing baked taste and texture. Two distinctive flavors – Four Cheese Medley and Four Cheese Italian Herb – combine real shredded Cheddar, Asiago, Romano, and Parmesan cheeses, golden baked to bubbly perfection on top of crispy, crunchy crackers, which balance natural goodness with sophisticated taste.

To help unveil the new Cheese Crisps, the Pepperidge Farm Baked Naturals brand continues its partnership with Bethenny Frankel, celebrity natural food chef and author. “An artisan blend of real cheeses atop wholesome, crunchy crackers make Cheese Crisps delicious on their own, but they also have layers of flavor that complement many dips and dishes for hearty snacking and eating,” said Frankel, “I love that with Baked Naturals you can enjoy something nourishing and satisfying without compromising taste or quality.”

Bethenny Frankel created two exclusive recipes, Spicy Chipotle Dip and Rainbow Mexican Salad, to help complement the natural goodness and premium taste of Cheese Crisps.   

Rainbow Mexican Salad

Prep: 30 minutes                                    Makes: 6 servings (about 3 cups each)

    1 / 4 cup reduced fat ranch salad dressing
    1 / 4 cup reduced fat vinaigrette salad dressing
    1 / 4 cup salsa
    1 large head romaine lettuce, shredded (about 12 cups)
    1 cup grape tomatoes cut in half
    1 cup shredded reduced fat Cheddar cheese (about 4 ounces)
    1 cup fresh, thawed frozen or drained canned whole kernel corn
    1 ripe medium avocado, peeled, pitted and cut into cubes (about 1 cup)
    1 / 2 cup sliced pitted ripe olives
    1 cup rinsed, drained canned pinto beans
    1 cup crumbled Pepperidge Farm® Baked Naturals Cheese Crisps- Four
    Cheese Medley (about 30)
    1 cup shredded cooked beef or chicken or cooked shrimp (optional)
    1 / 4 cup chopped fresh cilantro leaves

  1. Stir the ranch dressing, vinaigrette dressing and salsa in a small bowl.

  2. Place the lettuce onto a serving platter. Arrange the tomatoes, cheese, corn, avocado, olives, beans, cheese crisps and beef, if desired, in rows on the lettuce to form a “rainbow.” Sprinkle with the cilantro. Serve with the dressing mixture.

Tip: To save time, you can place the salad ingredients into a large bowl, add the dressing mixture and toss to coat.

Spicy Chipotle Dip

Prep: 10 minutes                                     Makes: 16 servings (2 tablespoons each)

2 containers (8 ounces each) reduced fat chive and onion cream cheese
1 / 4 cup chipotle chiles in adobe sauce
3 tablespoons lemon juice or lime juice
Pepperidge Farm® Baked Naturals Cheese Crisps- Four Cheese Medley

  1. Place the cream cheese, chiles and lemon juice into a food processor. Cover and process until the mixture is smooth. Serve with the cheese crisps for dipping.

Available at major supermarkets, grocery stores and mass merchandisers nationwide, new Pepperidge Farm Baked Naturals Cheese Crisps are sold for a suggested retail price of $3.49 and are available in Four Cheese Medley and Four Cheese Italian Herb flavors.

For information on other Pepperidge Farm Baked Naturals products, like Toasted Wheat and Multi-grain Wheat Crisps, Simply Pretzel Thins or Artisan Cheese and Toasted Sesame Snack Sticks, and to see additional recipes from Bethenny Frankel, visit

About Bethenny Frankel

Bethenny’s number one priority is to create healthy food choices while never compromising great taste. After graduating The Natural Gourmet Cooking Institute in New York, Bethenny’s passion for health and healing combined with innovative culinary skills, inspired her to create bethennybakes®, a company that ranges from a line of wheat, egg and dairy free baked goods to cooking for private clients to her custom meal delivery service creating nutritious meals tailored to one’s specific needs whether vegan, macrobiotic, post-pregnancy, weight loss or simply to eat healthfully.

Bethenny was named the “break-out star” on NBC’s “The Apprentice: Martha Stewart” in 2005. She was the runner-up in the premiere television program and was praised for her talents both in the conference room and kitchen by Martha herself. Bethenny is also a contributor and TV expert for Health magazine, and served as the hostess for Chefdance 2007 and Chefdance 2008, a 10-day culinary event during the Sundance Film Festival.

Well-known and respected amongst Hollywood elite, Bethenny creates meals specifically designed for her “A” list celebrity clients. As her name and brand recognition continue to evolve, Bethenny just released the New York Times best seller, “Naturally Thin: Unleash Your Skinnygirl and Free Yourself from a Lifetime of Dieting,” which illustrates her goal to which illustrates her goal to “democratize health” by making a healthy, balanced lifestyle accessible to all.  Bethenny also stars in “The Real Housewives of NYC” on Bravo. She currently resides in New York City with her dog, Cookie. For more information about Bethenny, as well as tips and recipes, please visit

About Pepperidge Farm

Pepperidge Farm, Incorporated, based in Norwalk, Connecticut, is a leading provider of premium quality fresh bakery products, cookies, crackers, and frozen foods. The company was named the number one place to work in Connecticut in the large companies category of the Best Places to Work in Connecticut competition for 2009. Among the company’s most popular products are Chocolate Chunk and Milano® cookies, Goldfish® crackers, and more than 50 varieties of fresh baked breads including Swirl, Pepperidge Farm Farmhouse , 100% Natural and Whole Grain. The company recently added Ecce Panis® gourmet artisan breads to its portfolio.

Pepperidge Farm was founded in Connecticut in 1937 by Margaret Rudkin, an entrepreneurial homemaker who began baking fresh, all-natural bread for her allergy-afflicted son. The company is now a nationwide business with 9 manufacturing facilities, almost 5,000 employees, 3,500 independent distributorships operating 4,000 trucks, and over $1.45 billion in sales. Pepperidge Farm has been part of the Campbell Soup Company since 1961.

Geri Allen
Pepperidge Farm
(203) 846-7351
[email protected]

Leslie Villwock   
DeVries Public Relations
(646) 253-0232
[email protected]

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