Obatzda is the signature beer cheese dip of Bavaria (also known as Gerupfter in the Franconia region) and a classic Oktoberfest feast item.
Refrigerate before serving for3hrs
Course: Appetizer, Beer Garden Food, Beer Snack
Cuisine: Bavarian, German
8ozCamembert (or other soft, ripe cheese such as Brie)
8ozspreadable cheese(such as Laughing Cow in the US)
2 1/2tspsweet paprika(Hungarian works best)
2 tsp caraway seedground
salt and pepper to taste (start with a pinch of each)
1/4cup Dunkel lager, Weissbier or Schwarzbier(most likely will use a bit less)
1/3cuponion(sweet onion recommended, diced)
1small bunchchives(finely chopped, 2 tbsp for dip and the rest for garnish)
Bring the Camembert (cut in small pieces), spreadable cheese and butter (cut in small pieces) to room temperature.
In a mixing bowl add the Camembert, spreadable cheese, butter, paprika, caraway seeds, salt and pepper and beer and press using a fork until well mixed together. Start by adding only 2 tbsp of the beer and keep adding until you reach the desired consistency (should be spread like but not runny).
Cover with a lid or plastic wrap and refrigerate for 3 hours to firm up.
Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using. Finely chop the chives.
Add the diced onion and chopped chives to the dip and fold until they are well incorporated. Garnish with chives. Serve with pretzels or thinly sliced onions and radishes or sliced rye bread.