Bavarian Obatzda (German Cheese Spread)

Obatzda german cheese spread in a bowl topped with paprika and chives, surrounded by soft pretzels and carrot sticks, two glasses of beer are in the upper right.

Bavarian Obatzda (German Cheese Spread)

Course: Appetizer, Snack

Cuisine: Bavarian, german

Diet: Gluten Free

Keyword: bavarian obatzda, german cheese dip, german cheese spread, german pretzel dipping sauce, obatzda, oktoberfest beer cheese dip

Prep Time: 5

Total Time: 5

Servings:

Calories: 220kcal

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, dip a pretzel in it on Oktoberfest, or any time.

Print Recipe

US Customary - Metric

Equipment

mixing bowls

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.

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.

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