Bavarian Cheese Dip (Obatzda)

Recipe by MarieRynr
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
  • 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.