Bavarian Cheese Dip Obatzda Gluten Free Recipes

OBATZDA (GERMAN CHEESE DIP)

Obatzda (German Cheese Dip) image

Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It's the perfect dip to make the night before a get-together. -Beate Trinkl, Einsbach, Germany

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 7

Ingredients

2 rounds (8 ounces each) Camembert cheese, rind on, sliced
1 package (8 ounces) cream cheese, softened
1 medium onion, finely chopped
1 teaspoon paprika
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 79 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

BAVARIAN CHEESE DIP (OBATZDA), GLUTEN FREE

Bavarian Cheese Dip (Obatzda), Gluten Free image

Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-) If you want to keep the dip for some days, omit the shallot and serve with thinly sliced onion instead. Cooking time is refrigeration time.

Provided by Mia in Germany

Categories Spreads

Time 2h15m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce shallot, minced
1 garlic clove
3 1/2 ounces cottage cheese
3 1/2 ounces cream cheese
3 1/2 ounces butter, softened
3 1/2 ounces camembert cheese or 3 1/2 ounces brie cheese
1 teaspoon paprika
1/2 teaspoon seasoning salt
2 dashes pepper

Steps:

Finely mince shallot and garlic clove.
roughly chop the camembert or brie.
place minced shallot and garlic with the other ingredients in a food processor and process on medium until everything is blended together to a smooth cream with some small lumps.
chill for some hours.
serve cold with crackers or raw veggies.

BAVARIAN CHEESE DIP (OBATZDA)

Bavarian Cheese Dip (Obatzda) image

Obatzda is a traditional soft cheese and beer dip from Bavaria. Served with vegetables and bread, it is the perfect in between meal bite to accompany a great beer. Cook time is the time needed to chill so the flavors meld properly.

Provided by MarieRynr

Categories < 4 Hours

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb brie cheese or 1 lb camembert cheese, coarsely chopped
6 ounces cream cheese
1/4 cup butter, cut into small pieces
1/4 cup dark german ale
3 cloves roasted garlic (See note)
1 teaspoon caraway seed
1 pinch sweet paprika
salt & freshly ground black pepper
1/4 cup diced Spanish onion
1 loaf French bread or 1 loaf german bread
1/3 cup thinly sliced red onions or 1/3 cup vidalia onion (for garnish)
1/4 cup thinly sliced radish (for garnish)
cut vegetables, such as carrots or celery sticks,sliced bell peppers and bit sized florets of broccoli and cauliflow
1/2 lb mixed olive

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.

Nutrition Facts : Calories 727, Fat 34.2, SaturatedFat 18.7, Cholesterol 95.5, Sodium 1343.9, Carbohydrate 77.1, Fiber 4.4, Sugar 4.8, Protein 28.7

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