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    You are in: Home / Recipes / Bavarian Cheese Dip (Obatzda) Recipe
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    Bavarian Cheese Dip (Obatzda)

    Bavarian Cheese Dip (Obatzda). Photo by Leggy Peggy

    1/1 Photo of Bavarian Cheese Dip (Obatzda)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    MarieRynr's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      Place the brie or camembert in a medium bowl.
    2. 2
      Add the cream cheese, butter, ale, garlic, and caraway seeds.
    3. 3
      Add paprika, and salt and pepper to taste; beat well to combine.
    4. 4
      In a strainer, rinse the diced onion under cold water.
    5. 5
      Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
    6. 6
      Fold the onion mixture into the cheese mixture.
    7. 7
      Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
    8. 8
      If using French bread, slice into 1/4 inch thick slices.
    9. 9
      if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
    10. 10
      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.
    11. 11
      NOTE: To roast the garlic; peel off any papery coating from the garlic head.
    12. 12
      Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
    13. 13
      Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
    14. 14
      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.
    15. 15
      A sharp paring knife should insert into the garlic easily.

    Ratings & Reviews:

    • on October 10, 2010


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2008


      I wasnt lucky enought to have this when I was in Germany, but it got great reviews at my Holiday Festival this fall. It is creamy and savory. It is great on crackers as well as bread

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010


      This is excellent. I served it with party rye and pumpernickle squares rather than using it as a vegetable dip. Yummy and a keeper. Thanks for posting Tasty.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Bavarian Cheese Dip (Obatzda)

    Serving Size: 1 (265 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 727.0
    Calories from Fat 307
    Total Fat 34.2 g
    Saturated Fat 18.6 g
    Cholesterol 95.4 mg
    Sodium 1343.9 mg
    Total Carbohydrate 77.1 g
    Dietary Fiber 4.3 g
    Sugars 4.8 g
    Protein 28.7 g

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