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Home » Appetizers/Snacks » Obatzda (Bavarian Cheese and Beer Spread)

Obatzda (Bavarian Cheese and Beer Spread)

24 September, 2013 by Tara 11 Comments

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Celebrate Oktoberfest with Obatzda, a Bavarian Cheese and Beer Spread! Soft, ripe cheese is paired with butter and spices for a flavorful accompaniment to pretzels and bread.

Disclaimer: This recipe uses alcohol that is not cooked off. It is intended only for those over the age of 21 (in the United States) or simply omit. Please drink responsibly.

Three scoops of Obatzda (Bavarian Cheese and Beer Dip) on a wooden platter with radishes, red onion, and pretzel bread.
I first tried Obatzda at the Hofbräuhaus in Munich, Germany during our honeymoon. I was instantly hooked and ended up ordering it a few more times during the remainder of our time in the city. Obatzda (Obatzder, Obazda) is a Bavarian cheese dip made from Camembert (sometimes paired with Brie or Romadur) and butter. It is seasoned with paprika (sweet, spicy, or a combination), salt, pepper, and beer. Other possible ingredients include onions, cumin, and caraway. For a creamier consistency, cream cheese or quark is often added.

Obatzda from the Hofbräuhaus in Munich, Germany- on a white plate with lettuce, tomato, red onion, and cucumber.

Obatzda from the Hofbräuhaus in Munich, Germany

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 pretzels, radishes, red onion, and lettuce. Other accompaniments include an assortment of breads and other vegetables.

Outside of Hofbräuhaus in Munich, Germany.

Hofbräuhaus: Munich, Germany

Since coming back from Munich, I have tried a few different recipes for Obatzda. I originally shared one from The Galley Gourmet which includes a head of roasted garlic. This one is still Chad’s favorite. I have recently updated the recipe to one that more closely resembles what I enjoyed while in Germany.

Aerial view of three scoops of Obatzda (Bavarian Cheese and Beer Spread) on a wooden platter with blue and white napkins, three pretzel rolls, radishes, and red onion.

I combined a mixture of Brie and Camembert, but you can also use simply Camembert (8 ounces total). To get that orange color (and a nice boost of flavor), I mixed in half a tablespoon of sweet paprika. Swap for spicy paprika or a mixture of the two for a bit more heat. Adjust the amount as desired to taste.

Traditionally, all the ingredients are mixed and mashed together by hand. I often cheat and use a food processor to get a smoother and more consistent spread. Make sure all of your ingredients are at room temperature to make them easier to combine fully. Due to the addition of the raw onion, this Obatzda is best served the day it is made. To make it last longer (2-3 days refrigerated in an airtight container), prepare the rest of the ingredients and mix in the finely diced onions immediately before serving.

A similar spread called Liptauer can be found in Austria.

Looking for more German recipes?

Try my Brezensalat (German Pretzel Salad), Nusskämme (German Hazelnut Combs), and Spaghettieis (German Spaghetti Ice Cream).

Three scoops of Obatzda (Bavarian Cheese and Beer Spread) on a wooden platter next to radishes, red onion, three pretzel rolls, two pretzels, and beer in a Hofbräuhaus München glass.

Obatzda (Bavarian Cheese and Beer Dip) Recipe

Adapted from The Spruce

Obatzda (Bavarian Cheese and Beer Spread)
Print Pin

Obatzda (Bavarian Cheese and Beer Dip)

Celebrate Oktoberfest with Obatzda, a Bavarian Cheese and Beer Spread! Soft, ripe cheese is paired with butter and spices for a flavorful accompaniment to pretzels and bread.
Course Appetizer
Cuisine German
Keyword appetizer, Bavaria, Bavarian, beer, cheese, German, Germany, obatzda
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 1/2 Cups

Ingredients

  • 4 ounces Brie cheese room temperature
  • 4 ounces Camembert cheese room temperature
  • 4 ounces cream cheese room temperature
  • 2 ounces unsalted butter room temperature
  • 1/2 medium onion finely diced
  • 1/2 tablespoon paprika sweet, spicy, or a mixture
  • 1/4 teaspoon caraway
  • Salt and pepper to taste
  • 2 tablespoons German beer

Garnish:

  • Caraway seeds
  • Chopped chives
  • Thinly sliced radish
  • Thinly sliced red onion
  • Lettuce

Instructions

  • In a large bowl or food processor, combine the Brie, Camembert, cream cheese, and butter. Mix together or process until well combined. Stir or blend in the onion, paprika, caraway, salt, pepper, and beer.
  • Cover and refrigerate until chilled, at least an hour. Serve sprinkled with caraway seeds and chives and alongside sliced radish, red onion, and lettuce.
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Related

Filed Under: Appetizers/Snacks, European Tagged With: appetizer, bavaria, bavarian, beer, cheese, dip, europe, European, german, germany, obatzda, oktoberfest, paprika, spread

Previous Post: « Grilled Cheese Sandwiches with Tomato Coconut Chutney
Next Post: Pretzel Bread »

Reader Interactions

Comments

  1. Tracey

    30 September, 2017 at 9:45 am

    I made this recipe last year and had raves at an Okatoberfest party. The raves came from two German friends (plus other guests). Yesterday, I went shopping for the ingredients to make it for tonight’s party and this morning, I discovered that you CHANGED THE RECIPE at the last possible second! Why??

    Reply
    • Tara

      30 September, 2017 at 11:15 am

      Hi Tracey!

      So sorry for the poor timing! I’ve been working on the recipe over the past couple of months to make more authentic to what I remember. I still have the old recipe linked in the post. You can find it here: http://www.thegalleygourmet.net/2011/10/obatzda.html

      Reply
  2. Tina

    30 September, 2017 at 5:00 pm

    I’ve never heard of Obatzda before, but it looks and sounds really delicious. I’d love to try this recipe, and I really need to go to Germany to try it there!

    Reply
  3. Julie

    30 September, 2017 at 9:46 pm

    that would be such a fun dish for football parties. Thanks for the idea.

    Reply
  4. Priya

    30 September, 2017 at 11:24 pm

    wow! Bavarian Cheese and Beer Dip looks so delicious!

    Reply
  5. Vicky @ Avocado Pesto

    30 September, 2017 at 11:40 pm

    YUM! I once made this for an event when I worked at a catering company and we needed a German themed menu! I’ve also traveled around Bavaria and tried it there!

    Reply
  6. Ginny

    1 October, 2017 at 12:01 am

    How great to come back from Germany with such great memories and food to inspire you. The ingredients sound like a great mix and I’ll definitely be sharing this with my sister.

    Reply
  7. Natalie

    26 August, 2019 at 7:34 am

    Can I substitute dried minced onion….
    or possibly onion salt or powder… for
    raw onion? Danke!

    Reply
    • Tara

      26 August, 2019 at 7:48 am

      Hi Natalie! The dried minced onion wouldn’t blend as well. Raw onion is best for the flavor, but you can try onion powder and let me know how it goes!

      Reply
  8. Julie

    24 December, 2020 at 10:50 am

    Is the Carraway added to cheese (not topper) supposed to be ground or seeds?

    Reply
    • Tara

      24 December, 2020 at 10:53 am

      Hi Julie! I usually leave them whole, but you can grind if desired.

      Reply

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