Happy International German Beer Day!
German beer flows freely like water in this country and is also cheaper than water! Many foods use beer in their recipes, as well. I am going to try and integrate more local German foods in case you guys want to try some foods that we might be eating here!
Obatzda or Obazda is a Bavarian cheese delicacy that is typically made with two-thirds soft cheese and one-third butter. Obatzda is often seasoned with paprika powder, salt, pepper, maybe some onions, and beer. Obatzda is usually dipped or spread on breads or pretzels, and is a classic example of a Bavarian biergarten food.
- 8 ounces Camembert or Brie cheese, room temperature
- 4 ounces cream cheese, room temperature
- 4 tablespoons (1/2 stick) butter, room temperature
- 1/4 onion, very finely diced
- 2 tablespoons chives, finely minced + more for garnishing
- 1 teaspoon ground paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-6 ounces of German beer, or until a spreadable consistency is reached
- In a large bowl, mash together the cheese, cream cheese, and butter with a fork. Add the onion, chives, paprika, salt, and pepper, mashing into the cream mixture.
- Pour in the beer and whisk until the Obatzda is smooth and creamy. Sprinkle the top with more chives and sprinkle on some paprika.
- Dip with pretzels or spread on bread. Refrigerate in an airtight container for up to 2 days.
I’m not sure how available Camembert is in the States, but this is my favorite kind to use for this recipe.
In a large bowl, add Camembert, cream cheese, butter, onion, chives, paprika, salt, and pepper.
Mash together until smooth. Pour in German beer and whisk until the desired consistency has been reached.
Sprinkle the top with chopped chives and paprika.
Dip or spread the Obatzda with pretzels or bread of your choice!