Authentic Obatzda - Creamy, Bavarian beer cheese dip (Video)

4.93 from 13 votes

Authentic Obatzda - Creamy, Bavarian beer cheese dip (Video)

Learn to make authentic Bavarian Obatzda, the legendary beer cheese dip from Munich's beer gardens. This creamy spread with camembert and paprika pairs perfectly with pretzels.

Course breadspread, Side Dish, Snack

Cuisine German

Prep Time 30

Cook Time 0

Total Time 30

Servings people

Calories 171kcal

Author Marita

Ingredients

200 g Camembert 7 oz - alternatively use Brie, Rocamadour, Limburger or another soft cheese of your choice
100 g creme cheese full fat 3.5 oz
5 tablespoon butter 50 g/ 1.5 oz, soft
1 onion around 100 g (5.2 oz)
1 teaspoon sweet paprika powder
½ teaspoon cayenne pepper optional - if you like it a bit spicy
½ teaspoon ground caraway seeds optional
4 tablespoon wheat beer or use larger. You can also replace the beer with milk
salt & pepper
3 tablespoon chives

Metric - US Customary

Instructions

Start by removing all ingredients from the fridge. Having camembert, butter, and cream cheese at the same temperature will help them blend better together and avoid lumps. The camembert should be removed from the fridge for at least 3 hours beforehand to help it ripen. Finely chop the onions and roughly chop the camembert—no need to peel it, as the rind will blend into the cheese mix.
200 g Camembert, 100 g creme cheese, 5 tablespoon butter, 1 onion
In a large bowl, add the Camembert pieces, cream cheese, and butter. Use a fork or knead with your hands until combined. For a really smooth texture, you can use a blender. Season with paprika, cayenne pepper, and caraway seeds (optional) to taste. Adjust the flavoring with salt and pepper. You can either mix in the onions now or serve them on the side.
1 teaspoon sweet paprika powder , ½ teaspoon ground caraway seeds, salt & pepper, ½ teaspoon cayenne pepper
If desired, add little splashes of beer to make the spread creamier (this is optional—you can skip this step or use milk instead of beer). Before serving, sprinkle with chopped chives. Enjoy with a slice of rye bread or pretzel.
3 tablespoon chives, 4 tablespoon wheat beer

Video

Notes

Storage Instructions

I am pretty sure this dip will be gone in no time. However, in the unlikely event that you have leftovers do not fret. This cheese spread keeps in the fridge for up to three days. The cold temperature might harden the dip, so leave it to rest at room temperature to soften before serving.

If you know in advance that you will store the cheese dip, then I would recommend not adding the onions into the dip, but serving them on top. The onions will make the cheese too moist and it will not taste as good the next day.

Can you freeze Obazda?

I would not recommend freezing the cheese spread, as it will change the texture when defrosted.

Nutrition