I first tried Obatzda at the Hofbräuhaus in Munich, Germany. I was instantly hooked and ended up ordering it a few more times that week. Obatzda is a Bavarian cheese dip made from Camembert (sometimes Brie or Romadur) and butter. It is seasoned with paprika (hot or sweet), salt, pepper, and beer. Other ingredients often added include onions, garlic, cumin, caraway, and cream cheese.
Obatzda was first served by Katharina Eisenreich at the Weihenstephan pub in Freising in the 1920s. It is now a popular appetizer in numerous Biergärten throughout Bavaria. I served mine with Pretzel bread and radishes. Other accompaniments include an assortment of bread, pretzels, red onions, and vegetables.
More on the history of Obatzda.
Obatzda from the Hofbräuhaus in Munich, Germany
Since coming back from Munich, I have tried a few different recipes for Obatzda. This one from The Galley Gourmet is a new favorite. It includes a medium bulb of roasted garlic to add an extra kick of flavor. I loved it, but Chad said he didn’t notice much difference. It has a little less paprika, so this version didn’t have the orange hue like others I have made. If you want a spicier dip, add a bit more hot paprika (I used sweet).
Hofbräuhaus: Munich, Germany
“Durst ist schlimmer als Heimweh” Painted over an entryway in the Hofbräuhaus. Means: Thirst is worse than Homesickness.
If you don’t have a food processor, you can mix the ingredients together in a large bowl using a hand mixer or cream the ingredients together with a wooden spoon or fork. It just takes a little more effort. Make sure all of your ingredients are room temperature to make it easier to combine fully.
Obatzda (Bavarian Cheese and Beer Dip)
1 medium bulb garlic
olive oil for drizzling
salt and pepper to taste
1 pound camembert cheese, rind removed, roughly chopped, room temperature
6 ounces cream cheese, room temperature
1/4 cup (2 ounces) unsalted butter, room temperature
1/4 cup dark German beer
1 teaspoon caraway seeds
1/4-2 teaspoon paprika, to taste
1/2 cup finely diced sweet onion, rinsed under cold water and dried
Preheat oven to 400 degrees F. Cut the garlic bulb in half lengthwise and place, with cut sides back together on a large sheet of aluminum foil. Drizzle the bulb with olive oil and sprinkle with salt. Wrap up with foil and place on baking sheet. Place in preheated oven and bake until the cloves are soft and beginning to turn golden, 30-35 minutes. Set aside until cool to touch.
Place the camembert cheese, cream cheese, butter, and beer in the bowl of a food processor. Process until smooth, then add roasted garlic cloves, caraway, and paprika. Process again. Pulse in the onion until mixed, but still has a little texture. Remove to a medium bowl and season with salt and pepper. Cover and refrigerate for at least 2 hours.
Let sit at room temperature about 30 minutes before serving. Garnish with chives, pepper, and caraway seeds.
Adapted from The Galley Gourmet
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: appetizer, beer, cheese, dip, europe, European, german, germany, obatzda, oktoberfest, paprika