Bavarian Cheese Dip (Obatzda), Gluten Free

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-) If you want to keep the dip for some days, omit the shallot and serve with thinly sliced onion instead. Cooking time is refrigeration time.

Ingredients Nutrition


  1. Finely mince shallot and garlic clove.
  2. roughly chop the camembert or brie.
  3. place minced shallot and garlic with the other ingredients in a food processor and process on medium until everything is blended together to a smooth cream with some small lumps.
  4. chill for some hours.
  5. serve cold with crackers or raw veggies.


Most Helpful

Delicious, creamy and easy-to-make. Every Friday, I take a dip to share at drinks after work. This was certainly a crowd-pleaser, and perfect served with celery and carrot sticks. I made a few little changes -- I used 2 ounces of shallot, and added three cloves of garlic and a teaspoon of caraway seed. Made and enjoyed for ZWT6.

Leggy Peggy May 20, 2010

Yum! I had to use scallions as I had no shallots, but otherwise followed the recipe. I served it at room temp. on crackers and celery sticks. Thanks for posting this yummy dip!

pammyowl July 16, 2013

Delicious Mia, thanks for posting this recipe!
I had some obatzda some weeks ago at work. I really wanted to try this myself and this recipe came just perfect for us.
For the dinner we prepared the half portion for us 4. The minor changes were: no blender, but simply a fork to mash and a finely chopped green onion instead of garlic.
After letting sit for a couple of hours we enjoyed it with fresh pretzels (Recipe #191322 #191322) and some salad. All together the perfect quantity for dinner.
Please try this super easy recipe(s) and you will enjoy them for sure. It's super easy!

awalde November 23, 2012

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