Obatzda or Obatzter is a traditional Bavarian dish that begins with a soft ripe Camembert combined with a spreadable cheese, butter, onions, a few spices, and of course beer.  This popular appetizer also sometimes called Gerupfter Käse (which translated is barley cheese) can be found in most any restaurant or beer garden in Bavaria.  It is also know as the official cheese dip of Oktoberfest, however I think it would also make the perfect game day snack here at home.

I know I have said it before but fall has to be my favorite time of year.  There is something I just love about cool crisp mornings and bluebird skies, even my coffee seems to taste better.  Fall also begins what is in my opinion, the most wonderful time of the year and brings some of the best celebrations.  And speaking of celebrations, it was this time a year ago we were in Munich for the last weekend of Oktoberfest, the Großvater of them all.  The weather in Munich is very similar to the weather here in Denver, and fall is an exceptional time to experience Bavaria.  It is easy to see how they chose blue for one of the colors for the Bavarian flag.

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Obatzda ~ Bavarian Soft Cheese Dip

Obatzda is the signature beer cheese dip of Bavaria also
known as Gerupfter. A traditional Oktoberfest favorite that is perfect for game day too!

Course Appetizer

Cuisine German

Keyword appetizer, Game Day Treats

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Author Christoph

Cost 10.00

Ingredients

• 8 ounces Camembert Brie or other soft ripe cheese
• 8 ounces spreadable cheese Laughing Cow or Cream Cheese
• 1/4 cup butter
• 3 teaspoons paprika
• 2 teaspoons caraway seed toasted and ground
• salt and pepper to taste
• 3 - 4 tablespoons Weißbier or Dunkel lager
• 1/3 cup sweet onion finely diced
• 3 tablespoons fresh chives chopped

Instructions

• Allow the Camembert, spreadable cheese, and butter to come to room temperature.
• Mash together the Camembert (rind and all), spreadable cheese, and butter, with the paprika, caraway seeds, salt and pepper until combined.
• Add beer a tablespoon at a time and mix until the dip is spreadable but not soupy.
• Cover bowl and refrigerate for 3 to 4 hours.
• When you are ready to serve take the dip out of the refrigerator and let stand for 30 minutes.
• Add the diced onion and chopped chives to the dip and fold until well incorporated. Garnish with chives.
• Serve with pretzels or rye bread, radishes, carrots, celery or other fresh vegetables.

Notes

Traditional Obaztda is made with sweet paprika however we also had it with hot and it was fantastic!