By Mia in Germany on March 19, 2009
Photo by pammyowl
Photo by pammyowl
"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."
Serving Size: 1 (43 g)
Servings Per Recipe: 10
"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."
"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!"
"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!"
"Mmmm, amazing! So yummy! The texture is perfect for dipping veggies and crackers into and the taste is so moreish! Loved the onion, garlic and hint of paprika in this as well as the tangy cottage cheese. I was fresh out of butter, so doubled the cream cheese instead, but other than that stuck to the recipe and loved it!
Ill certainly make this again, thanks so much for sharing, Mia! I imagine this would be equally great as a sauce for pasta.
Made and reviewed for the More than Dumplings and Sauerkraut event in the German forum March 2012."
"a relly creamy dip tastes addictive zaar tour 6"