Celebrate Oktoberfest with Obatzda, a Bavarian Cheese and Beer Spread!
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). Please drink responsibly.
I first tried Obatzda at the Hofbräuhaus in Munich, Germany. I was instantly hooked and ended up ordering it a few more times during the remainder of our time in the city. Obatzda 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
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.
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.
Traditionally, all the ingredients are mixed 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 it easier to combine fully.
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 Kräuterbutter (German Herb Butter).
Obatzda (Bavarian Cheese and Beer Dip) Recipe
Adapted from The Spruce
Obatzda (Bavarian Cheese and Beer Dip)
Ingredients
- 8 ounces Brie cheese room temperature
- 8 ounces Camembert cheese room temperature
- 8 ounces unsalted butter room temperature
- 1 medium onion finely diced
- 1 tablespoon paprika sweet, spicy, or a mixture
- 1/2 teaspoon caraway
- Salt and pepper to taste
- 1/4 cup 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, 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.
Tracey
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??
Tara
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
Tina
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!
Julie
that would be such a fun dish for football parties. Thanks for the idea.
Priya
wow! Bavarian Cheese and Beer Dip looks so delicious!
Vicky @ Avocado Pesto
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!
Ginny
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.
Natalie
Can I substitute dried minced onion….
or possibly onion salt or powder… for
raw onion? Danke!
Tara
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!