Recipe by MarieRynr
Obatzda is a traditional soft cheese and beer dip from Bavaria. Served with vegetables and bread, it is the perfect in between meal bite to accompany a great beer. Cook time is the time needed to chill so the flavors meld properly.
Top Review by CCCurtis
This is a wonderful dip !!! I made this dip for an Oktoberfest party and everyone loved it. I did however change a few things, sorry Tasty Tidbits. I doubled the recipe and used brie cheese. I melted the cheeses and other ingredients, excluding the beer, in 45 second intervals in the microwave, to be able to blend easier. After everything was melty and blended well, I added the beer. Instead of 6 toes of garlic, I also used a whole head of garlic, we love garlic, keeps the vampires away down here in New Orleans. I made Pillsbury twisted breadsticks for dipping. It was EXCELLENT!!!
- 1 lb brie cheese or 1 lb camembert cheese, coarsely chopped
- 6 ounces cream cheese
- 1⁄4 cup butter, cut into small pieces
- 1⁄4 cup dark german ale
- 3 cloves roasted garlic (See note)
- 1 teaspoon caraway seed
- 1 pinch sweet paprika
- salt & freshly ground black pepper
- 1⁄4 cup diced Spanish onion
- 1 loaf French bread or 1 loaf german bread
- 1⁄3 cup thinly sliced red onions or 1⁄3 cup vidalia onion (for garnish)
- 1⁄4 cup thinly sliced radish (for garnish)
- cut vegetables, such as carrots or celery sticks,sliced bell peppers and bit sized florets of broccoli and cauliflow
- 1⁄2 lb mixed olive
- Place the brie or camembert in a medium bowl.
- Add the cream cheese, butter, ale, garlic, and caraway seeds.
- Add paprika, and salt and pepper to taste; beat well to combine.
- In a strainer, rinse the diced onion under cold water.
- Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
- Fold the onion mixture into the cheese mixture.
- Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
- If using French bread, slice into 1/4 inch thick slices.
- if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
- To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
- NOTE: To roast the garlic; peel off any papery coating from the garlic head.
- Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
- Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
- Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
- A sharp paring knife should insert into the garlic easily.