Obatzda is a German cheese spread from the Bavarian region made with beer. It's creamy and buttery with just a little bit of funk, just begging for you to dip a pretzel in it on Oktoberfest, or any time. Ready in about 5 minutes!
The funky rind of camembert cheese complements the slight bitter notes of weissbier, and paprika adds a warm sweetness to this dip often served as an appetizer alongside beer brats and other German snacks.
Obatzda can be made any number of ways, my version omits the raw onion but adds caraway seeds, because nothing says Germany to me like the flavor of caraway does.
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Obatzda cheese spread ingredients
- Camembert cheese: This iconic French cheese is made in a small wheel shape with a white rind. The interior is mild, milky, and buttery in flavor, the rind adds a little bit of funk (for lack of a better word.) We'll use the whole wheel, rind and all! Please use a camembert or brie produced in France, I tested the recipe with American-made versions, and the flavor and texture was not the same.
- Cream cheese and butter: These will smooth out the texture of the dip without compromising the flavor. The butter is a surprise ingredient that makes the dip very smooth and maximizes the creaminess of the camembert.
- Beer: Obatzda is a Bavarian recipe, so look for a weissbier (wheat beer) for authentic flavor.
- Caraway seeds: I like to add caraway seeds to bring in that hint of rye bread and German spices. If you don't like them, leave them out.
- Sweet paprika: Be sure you are using sweet paprika, not hot or smoked. If you want a little spice, add a pinch of cayenne.
- Chives, onions, or shallots (optional): Obatzda is traditionally made with diced raw onion or shallots. I don't enjoy the flavor and texture of them in this spread, so instead, I serve it with minced chives on top to bring in a bit of that onion flavor.
*Ingredients with measurements are listed in the recipe card below.
How to make obatzda cheese
Recipe adapted from Dirndl Kitchen and Luisa Weiss via Food 52.
Step 1: Mash the camembert
Add the wheel of camembert to a mixing bowl, leave the rind intact. Mash it with a fork until the rind starts to break into smaller pieces.
Step 2: Add butter and cream cheese
Add the butter and cream cheese, mix them into the camembert until fully combined.
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Step 3: Add beer and other ingredients
Add the paprika, beer, caraway seeds, and onions if using.
Step 4: Combine and serve!
Stir until all ingredients are fully incorporated. Add more beer if needed. The dip should be thick, but easily spreadable. Serve topped with chives and a sprinkle of paprika.
Expert tips
- Use more cream cheese for a milder flavor: The rind adds a lot of flavor to the dip, but if you prefer something a little less sharp, add more cream cheese. You might want to add a smidge more paprika if you do this.
- Color will vary depending on your paprika: I tried two different brands of sweet paprika and one gave me a bright orange color and one was much more muted. Don't worry if yours is not the same color as mine.
- Let sit at room temperature before serving: If you made it ahead of time, let the obatzda sit at room temperature for 10-15 minutes before serving so it softens up enough to spread.
- You might need a little more beer: Start with 2 ounces of beer and see how smooth the dip is. If it's still too thick, add a little at a time until it reaches your desired consistency.
- Storage, make ahead, and freezing: Make up to 3 days ahead. Store in an airtight container in the refrigerator. Freeze for up to one month, the texture may change once thawed.
How to serve it
Serve Obatzda with rye bread or pretzels, I also like it with carrots sticks or other crudités. It's sometimes served as part of an abendbrot, which is a cold German dinner that's kind of like a charcuterie board with cold cuts and relishes.
More cheese dip recipes
Debra's Details: Obatzda is an easy cheese spread with simple ingredients!
- Authentic German ingredients like weissbeer (wheat beer) and caraway seeds.
- Easy to make in one bowl.
- Ready in 5 minutes.
- Make it up to 3 days ahead.
- Delicious for game day or Oktoberfest!
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Recipe
Bavarian Obatzda (German Cheese Spread)
Equipment
Ingredients
- 8 ounces camembert cheese (or brie, see note)
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 2-4 ounces wheat beer
- 1 teaspoon caraway seeds
- 2 tablespoons finely chopped onion or shallot (optional, see note)
- finely chopped chives (for serving)
Instructions
- Bring the camembert, butter, and cream cheese to room temperature.
- Add the wheel of camembert to a mixing bowl, leave the rind intact. Mash it with a fork until the rind starts to break into smaller pieces.
- Add the butter and cream cheese, mix them into the camembert until fully combined.
- Add 2 tablespoons of the beer, the paprika, caraway seeds, and onions or shallots if using.
- Stir until all ingredients are fully incorporated. The dip should be thick, but easily spreadable. If it's still too thick add another tablespoon or two of beer until it's the right texture.
- Serve topped with chives and a sprinkle of paprika.
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Notes
- Onions are optional: Obatzda is traditionally made with diced raw onion or shallots. I personally don't enjoy the flavor and texture of them in this spread. Add them if you like them!
- Use a European cheese: Brie can be substituted for camembert, but please use one produced in France. I tested with American-made versions, and the flavor and texture was not the same.
- Use more cream cheese for a milder flavor: The rind adds a lot of flavor to the dip, but if you prefer something a little less sharp, add more cream cheese. You might want to add a smidge more paprika if you do this.
- Storage, make ahead, and freezing: Make up to 3 days ahead. Store in an airtight container in the refrigerator. Let sit at room temperature to soften for about 10-15 minutes before serving. Freeze for up to one month, the texture may change once thawed.
- Recipe adapted from Dirndl Kitchen and Luisa Weiss via Food 52.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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