OBATZDA (GERMAN CHEESE DIP)
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
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.
OBATZDA (GERMAN BEER CHEESE SPREAD)
Obatzda - a German Cheese Spread - is a delectable orange Bavarian creation. Made from various cheeses, onion, spices like paprika, and a dash of wheat beer - this simple spread is the perfect dip for German pretzels!
Provided by Recipes From Europe
Categories Dinner
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 5 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 78 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g
OBATZDA RECIPE
Provided by Barbara
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 kcal, Carbohydrate 2 g, Cholesterol 37 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, Sodium 245 mg, Sugar 1 g, Fat 13 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
OBATZDA (BEER CHEESE)
Steps:
- Combine the cheese, butter, beer, cream, chives, paprika, caraway if using, onion and some salt and pepper in a food processor and blend to combine until smooth. Transfer to a serving bowl. Taste and adjust the salt and pepper as needed. Top with additional paprika and chives.
VERN'S OBATZDA-STYLE CHEESE
My version of an Obatzda cheese that is served with soft pretzels and washed down with good beer. I serve this at my annual Oktoberfest Party. Not a traditional obatzda, but a really tasty one!
Provided by Veronica Standeven
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bring all the refrigerated ingredients to room temperature.
- Slice the top off the garlic, exposing the cloves. Place in a square of aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic.
- Roast in the preheated oven until garlic is tender, 35 to 40 minutes. Cool roasted garlic completely.
- Combine Camembert cheese, cream cheese, Parmesan cheese, Cheddar cheese, beer, and butter in a food processor; process until smooth. Add roasted garlic cloves, onion, caraway seeds, and paprika; process until smooth. The mixture may be a little on the "soupy" side but will firm up upon refrigeration; transfer to an air-tight container and refrigerate until flavors blend, at least 2 hours.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 1.3 g, Cholesterol 24 mg, Fat 8 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 170.5 mg, Sugar 0.2 g
BAVARIAN CHEESE DIP (OBATZDA)
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
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
OBATZDA
Make and share this Obatzda recipe from Food.com.
Provided by Coasty
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make sure the butter and cheese are at room temperature. Mash them together leaving some chunky bits.
- Add the paprika, salt and pepper and beer. Mix well and refrigerate for several hours.
Nutrition Facts : Calories 327.2, Fat 30.4, SaturatedFat 19.1, Cholesterol 85.1, Sodium 779.5, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 12.7
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OBATZDA RECIPE (GERMAN BEER CHEESE DIP) - PLATED CRAVINGS
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- 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.
- 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).
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