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.
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).
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.