Obatzda Recipe (German Beer Cheese Dip) (2024)

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Obatzda, a flavorful German Beer Cheese Dip, is a beer garden classic made with camembert cheese, butter, and beer! This easy cheese dip can be made ahead and makes a delicious appetizer or snack with pretzels or rustic bread. Perfect for your next Oktoberfest party!

Obatzda Recipe (German Beer Cheese Dip) (1)

Obatzda is a classic Bavarian dish that you can get in every beer garden, supermarket in Bavaria, or traditional Bavarian restaurant. But it’s super easy to make at home with ingredients you can get at your local supermarket! This easy recipe is perfect for making ahead.

There are many different ways to make this beer cheese spread but one thing they all have in common are the main ingredients: aged soft cheese like Camembert or Brie, good quality butter, and a small amount of wheat beer.

Obatzda or Gerupfter(Franconian name) is traditionally seasoned with paprika, caraway seeds, salt, and pepper. You can add chopped onions to the dip but I recommend adding them just before serving otherwise they could develop a bitter or soapy taste when you make the dip in advance.

I’ve tried many different variations of this beer cheese dip and the recipe below is my favorite way to make it!

Obatzda Recipe (German Beer Cheese Dip) (2)

Tips and Trick for How to make Obatzda

  • If you can’t have alcohol you can omit the beer or use a non-alcoholic beer.
  • Instead of wheat beer, you can also use any other German beer.
  • Using your hands works best to mix the ingredients together.
  • Take out all the ingredients from the fridge half an hour before starting to make this recipe. Cut the butter into small cubes, it will come faster to room temperature. Using room temperature ingredients makes it easier to mix everything together.
  • To make my beer cheese dipeasily spreadable even after sitting in the fridge overnight I add a spreadable cheese likeLaughing Cow Cheeseto the camembert cheese. A common problem with Obatzda, made only with cheese and butter, is that it gets quite firm in the fridge. Don’t use cream cheese instead of spreadable cheese wedges. The cream cheese flavor is not the right choice for this dip.
  • Add the sliced onions just before serving this way you can store the cheese dip longer.
  • Serve this beer cheese dip with pretzels, pretzel bread, or a rustic sourdough bread. MyBavarian Pretzelsare perfect to make with this recipe!
  • This recipe is perfect for your Oktoberfest party but also makes a great addition to every holiday appetizer buffet!

Obatzda Recipe (German Beer Cheese Dip) (3)

Looking for more German recipes? Try out these authentic recipes:

  • German Pork Hock (Schweinshaxe Recipe)
  • German Apple Cake (Versunkener Apfelkuchen)
  • German Cucumber Salad Recipe
  • Authentic German Potato Salad
  • Easy German Spaetzle Recipe

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5 from 20 votes

Bavarian Beer Cheese Spread (Obatzda)

By: Julia Foerster

Obatzda, a flavorful German Beer Cheese Spread, is a beer garden classic made with camembert cheese, butter, and beer! This easy cheese dip can be made ahead and makes a delicious appetizer or snack with pretzels or rustic bread. Perfect for your next Oktoberfest party!

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 8

Ingredients

  • 6 oz Spreadable cheese, like Laughing Cow Creamy Swiss
  • 7 oz Brie , or Camembert Cheese
  • 1/3 cup unsalted butter, room temperature
  • 4 tbsp wheat beer
  • 1/2 tsp caraway, ground
  • 1 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup chives, finely chopped
  • 1 white onion, finely sliced

Cups - Metric

Instructions

  • Cut the Brie (or Camembert) Cheese into small cubes and add it to a medium bowl.

  • Add Laughing cow cheese, butter, wheat beer, ground caraway, ground paprika, salt, and freshly ground pepper and mix with a fork until combined and smooth.

  • Cover airtight and let it sit in the fridge for at least 3 hours or overnight.

  • Take it out of the fridge and let come to room temperature before serving. Garnish with chives and finely sliced onion rings. This dip keeps fresh in the fridge for about 3 days (without onions).

Nutrition

Calories: 211kcal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 423mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 0.2mg

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Categorized as:
Appetizer Recipes, German Recipes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obatzda made of? ›

Obatzda is traditionally made with Camembert cheese and butter, plus beer, paprika and often caraway. We add cream cheese for extra spreadability. And like all of our best dip recipes, Obatzda is easy to make from ingredients you can find at any grocery store.

What beer goes best in beer cheese dip? ›

Fruity wheat beers pair especially well with cheese! Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. Super-hoppy IPAs: If you love this style of beer, go for it.

What is beer cheese dip made of? ›

Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.

Is beer cheese a German thing? ›

Obatzda is a traditional Bavarian beer cheese dip or spread. In Munich it is served with fresh pretzels or rye bread (aka Roggenbrot in Germany). It can be made with a variety of soft cheeses but it usually features Camembert. A German lager is used to achieve the soft texture of the dip.

What is the history of Obatzda? ›

Obatzda History

Obatzda dates back to the 1800s when it was first created by an innkeeper called Katharina Eisenreich. It's thought she made the tasty dish using leftover ingredients, and the dish proved to be wildly popular with the guests at her Bavarian inn. Obatzda was extremely popular during the 1920s.

Can beer cheese go bad? ›

The Maggie Beer cheeses included in our hampers are made fresh and have an approximate refrigerated 'best by' shelf life of 23 days. Cheese ripens and develops its characteristic flavours over time, and will be at peak flavour if enjoyed close to the 'best by' date.

Can kids eat beer cheese dip? ›

Can I serve beer cheese dip to kids? It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it's a very minor amount.

Does the alcohol cook out of beer cheese dip? ›

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

Why is my beer cheese dip grainy? ›

Why is my beer cheese dip grainy? Using pre-grated cheeses that contain substances preventing them from clumping may be the reason. Another reason may be adding too much cheese at once. Add the cheese gradually and whisk after each addition waiting for the cheese to melt.

What to eat with beer cheese dip? ›

This warm cheddar beer dip is fantastic paired with soft or hard pretzels. It also goes great with vegetables like celery, cauliflower or broccoli florets as well as toasted baguette slices or crackers.

How do you fix a broken beer cheese dip? ›

Start by melting about 3 tablespoons each of butter and flour in a pan over medium heat. Cook until the butter is melted and combined with the flour, and let it simmer for a minute. Slowly whisk in your broken sauce, and it should come together nicely [1].

What is Obazda made of? ›

Obatzda
A plate of obatzda, garnished with white and green onion
Place of originGermany
Main ingredientsAged soft cheese (usually Camembert), butter, paprika powder,
Ingredients generally usedsalt, pepper, beer
VariationsLiptauer
2 more rows

What is a stinky German cheese? ›

Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma, which has been compared to foot odour.

What beer is best for German beer cheese? ›

Spaten Premium Lager is one of the oldest and most beloved German beers, first brewed in 1841. This lager has a balanced flavor profile making it an excellent choice for enriching beer cheese soup with its malty taste.

What are German beers made of? ›

German brewing is unique in its adherence to the purity law of 1516, which dictates that beer must only contain hops, barley and water. Known as the Reinheitsgebot, the law originated in Bavaria to protect rye and wheat for breadmaking.

What is the nutritional value of Obatzda? ›

Nutritional Snapshot of Obatzda

For every 100g serving, it packs in 27.27g of total fats, 22.73g of protein, and 318.0kcal, making it a high-calorie, high-protein, and high-fat food.

What is German mountain cheese? ›

Bergkäse (German for 'mountain cheese') refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies.

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