Bavarian Cheese Dip (Obatzda)

"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."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
Ready In:
2hrs 15mins


  • 1 lb brie cheese or 1 lb camembert cheese, coarsely chopped
  • 6 ounces cream cheese
  • 14 cup butter, cut into small pieces
  • 14 cup dark german ale
  • 3 cloves roasted garlic (See note)
  • 1 teaspoon caraway seed
  • 1 pinch sweet paprika
  • salt & freshly ground black pepper
  • 14 cup diced Spanish onion
  • 1 loaf French bread or 1 loaf german bread
  • 13 cup thinly sliced red onions or 1/3 cup vidalia onion (for garnish)
  • 14 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
  • 12 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.

Questions & Replies

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  1. 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!!!
  2. deadsexy_ak
    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
  3. Chef Regina V. Smith
    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.
  4. l.steidl
    Great recipe! To the reviewer who melted the cheese, that may have made a tasty dip, but it wasn't Obatzda!
  5. Gregory H.
    Sehr Gut! Brought back memories from the Biergarten



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