Obatzda (German Beer & Cheese Dip)
Obatzda is German, let me tell you that first.
More specifically, it comes from the lovely Bavaria region. I set my teeth in this cheesy goodie the very first in Munich. In one of these Biergarten style German pubs that you can find all over this lovely city. But what is obatzda to be exactly? Let me warn you first. If you count calories, better cover your eyes and ears now. Because it’s not a cheese dip for the faint of heart.
Traditional Obatzda (or obazda, its spelling can differ quite a bit) contains ⅔ of soft cheese (mainly camembert, brie is fine too) and ⅓ of soft unsalted butter. Some recipes also add ricotta or mascarpone.
Your calorie counter just went through the roof.
I changed the ratio a little bit here in my recipe below. And yep, sure this wouldn’t be a German recipe if it didn’t contain any beer. Another important ingredient is the spicy paprika which makes this cheese dip turn into a bright orange. I also add spring onion, chives or red onions to give it some extra freshness and crunch.
This obatzda recipe has a great number of versions. I sometimes even add horseradish. Serve the cheese dip with… pretzel bread or salted pretzel snacks! of course
One tip: make sure that the camembert cheese is very ripe and pungent but put it in the fridge for a few hours before you prepare this dip. The cold cheese will be much easier to peel. If it’s too soft and gooey you will struggle to peel the sticky cheese properly.
My niece Els told me that this cheese dip is actually quite similar to the Austrian Liptauer cheese dip!
Do you love cooking with beer?
Then also take a look at my lush beer and cheese soup from scratch!
Do you know Obatzda? It's a super creamy cheese dip from Bavaria (Germany) containing camembert, butter, beer and fresh chives!
- 9 oz camembert cheese (250 g), very ripe
- 3 oz unsalted butter (85 g), very soft
- ½ tsp paprika powder
- a handful fresh chives chopped
- 1 spring onion
- 2 tbsp Belgian dark ale
Peel the camembert cheese: put it in the fridge for a couple of hours until it is firm and easier to peel. Then transfer the peeled chunks to a blender and let the cheese reach room temperature again.
Blend for a few seconds. Then also add the soft butter.
Blend again until you get a very soft and creamy mixture. Add the spicy paprika.
- Then blend again. The soft cheese mixture should turn orange now. Also add the chopped chives and beer.
Blend again. Then transfer the creamy obatzda mixture to a plate or bowl. Add the sliced spring onion (optional: this will make the obatzda very strong, if you have trouble digesting raw onion then I suggest you leave it out).
Stir well. Check the seasoning of the obatzda and add extra spicy paprika or salt to taste. Then transfer the obatzda cheese dip to a clean cup and serve with pretzels snacks or bread.