Pumpkin Chili Crisp Obatzda

Pumpkin Chili Crisp Obatzda sounds fancy, right? Like something you’d order at a German beer garden while pretending you know how to pronounce it. But don’t worry. Because I’ve got you covered. Obatzda is a traditional Bavarian cheese spread that dates back to the 1920s. Clever beer garden cooks who decided that leftover Camembert should never, ever go to waste. They mashed it up with butter, onions, and a splash of beer, and voilà—Obatzda was born. It’s creamy, tangy, and best friends with pretzels. I love to make this at home. Also, I always order this delicious appetizer at Oktoberfest in Munich.

Now, fast-forward to the present. I’m giving this classic a fall makeover with my Pumpkin Chili Crisp Obatzda. It keeps all the traditional ingredients, minus the caraway seed (sorry, traditionalists), and adds freshly roasted pumpkin flesh. Plus a generous spoonful of the internet’s favorite condiment—chili crisp.

Oh, how I love Chili Crisp

So if you haven’t met chili crisp yet, prepare yourself. Because it’s crunchy, spicy, garlicky, and just a little bit magical. It’s oil infused with chili flakes, fried garlic, and onion bits that deliver an addictive sizzle. Seriously, people put it on everything from eggs to ice cream, so why not Obatzda?

To make Pumpkin Chili Crisp Obatzda, start by peeling the rind off a wheel of Camembert—because nobody wants chewy bits in their dip. Mash it with butter, cream cheese, roasted pumpkin, and a scandalous amount of chili crisp. Add a smidge of dark beer, a dash of lemon zest, and finely diced white onion. Now, season it with kosher salt and pepper, then here’s the secret: let it rest in the fridge for 24 hours. Yes, 24 hours. The flavors need that time to mingle, gossip, and fall in love.

Serve your Pumpkin Chili Crisp Obatzda with pretzels—soft or hard, I don’t judge. It’s perfect for cozy fall gatherings or even as a Thanksgiving appetizer. One bite, and everyone will think you’re an Oktoberfest-level genius.

Print

Pumpkin Chili Crisp Obatzda

Course Appetizer

Cuisine German

Keyword Cheese Spreads, Chili Crisp Obatzda, Fall appetizer, german recipes, Homemade Obatzda, obatzda recipe, Pumpkin Obatzda, thanksgiving appetizers

Prep Time 20 minutes

Chill Time: 1 day

Servings 5

Author Lora Wiley-Lennartz

Ingredients

• 1 - 8 oz wheel of ripe Camembert cheese room temperature
• 1 8 oz package cream cheese room temperature
• 4 tablespoons unsalted butter
• 1/2 cup pumpkin puree preferably homemade
• 1/4 cup chili crisp
• 1/2 cup finely chopped white onion.
• 1 tablespoon dark beer
• 1 teaspoon freshly grated lemon zest
• Salt and freshly ground pepper to taste
• Pretzels or crackers for dipping.

Instructions

1. Remove the rind from the Camembert cheese.
2. Discard the rind and place the cheese in a bowl.
3. Mash in the cream cheese, butter, pumpkin, and chili crisp
4. Mix in the chopped onion.
5. Mix in the beer and lemon zest
6. Season with salt and pepper.
7. Place in the refrigerator for 24 hours.
8. Transfer to a serving plate and serve with pretzels or crackers.

So, do you like this Pumpkin Chili Crisp Obatzda? Then also check out some of these other delicious recipes:

FRIED OBATZDA GERMAN APPETIZER

CHILI CRISP PEANUT MEATBALLS

BASIL OBATZDA CHEESE SPREAD