Obazda A Bavarian Cheese Dip Spread Recipes

OBATZDA RECIPE

Steps:

• In a bowl, combine the Camembert, the butter and the spreadable cheese and mix everything with a fork.
• Mix with an electric mixer now or use an immersion blender.
• If the spread is too thick, add some of the beer and mix a little more.
• Spice with paprika to your liking.
• Add salt and pepper to taste.
• Cut the onions very finely, either add them to the spread if you want to eat it now or do this step right before you plan to serve the Obatzda.

OBATZDA FüR DEN BIERGARTEN GERMAN CHEESE SPREAD

Steps:

• Gather the ingredients.
• In a medium bowl, mash together Romadur or Brie cheese, Camembert cheese, and softened butter until well combined.
• Add minced onion, sweet Hungarian paprika, spicy Hungarian paprika, ground caraway, salt, and freshly ground black pepper to taste. Mix until thoroughly combined.
• Add heavy cream to desired spreading consistency. The Obatzda spread should be the color of bricks.
• Refrigerate for a few hours to let tastes meld together.
• If you like a smooth spread, combine cheeses, butter, and spices in a food processor until smooth. Add the minced onion last, by hand.
• Serve with more thinly sliced onions, pretzels, bread, and beer.

OBATZDA (GERMAN CHEESE DIP)

Steps:

• In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.

BAVARIAN CHEESE DIP (OBATZDA)

Steps:

• 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.

OBATZDA (BAVARIAN CHEESE SPREAD)

Steps:

• Mix the Camembert or Brie, butter, cream cheese, 1 tablespoon chives and onion together until you get a spreadable mixture.
• Add salt, pepper, paprika and caraway seeds to taste.
• Add some beer to make the mixture even more smooth and to taste.
• Sprinkle with paprika and garnish with remaining chives and onion rings.

OBATZDA (GERMAN BEER CHEESE SPREAD)

Steps:

• Cut the camembert and the butter into small pieces. Add them to a medium-sized mixing bowl and mince them with a fork or with a pastry cutter (works really well).
• Add the cream cheese, paprika, ground caraway, salt, and pepper and mix well.
• Now add the finely chopped onion and mix again.
• Finally add the wheat beer. We usually add two tablespoons, but depending on the consistency of your cheese spread you might want to add slightly more or less. Mix well.
• Cover the cheese spread and place it in the fridge for at least an hour to chill and allow the flavors to mingle.
• Before serving, try the spread and add more salt and/or pepper to taste. You can garnish it with some chopped parsley or chives.

OBAZDA, A BAVARIAN CHEESE DIP / SPREAD

Steps:

• Let Brie sit covered for 1 day at room temperature (around 70 degrees). Cut Camenbert or Brie, Butter and Cream Cheese into bites size pieces and add with onions to a medium sized bowl. With a fork, mash to a creamy consistence. Add (mix with) Paprika, Caraway seeds, Pepper (to taste), and a splash of beer. Cover and set in fridge for 2 hours. Before serving garnish with chives.