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!!!
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
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.
fantastic receipe, just the way my mate from Munich made it!
I love this dip with this beer...no more need be said!
My husband and I just returned from Munich and decided to host an Oktoberfest party to share our favorite foods, drinks and photos with friends and family. This recipe was NEARLY perfect. The only thing we found to be off was the amount of paprika. To get an authentic light salmon color, we found we had to add close to 1/2 teaspoon of paprika, definitely more than a pinch. Otherwise, the flavors and recipe were excellent.
Excellent taste. I was in Munich last fall and had obatzda--this recipe does it justice. I think the key is the beer you choose to use. As far as the bread goes, I simply bought some light rye at the store and it worked just fine. The only suggestion I would make is to also not forget the importance of gherkins (pickles). The combo of beer, radishes, pickles and this wonderful dip make me feel like I'm in a beer hall back in Germany. Good recipe!