I’ll come right out and say it: No body needs this recipe. I mean, there is nothing healthy about it. BUT, need is a fickle thing. If you are having a party and want an easy, make-ahead cheese dip that does not need to be kept warm; or, if you have enough pretzels in your house to feed a small school; or, if you are heading to a tailgate and want something yummy and portable that goes with any proper tailgate fare; or, if you know that sometimes “putting some cheese on it” is the answer to your cravings….well if any of those things are happening in your life right now, then you might just need this dip.
This comes straight from Dirndl Kitchen, which I figure is as legit as it gets. In good Euro fashion, it was invented as a way to use up rando bits of cheese, but it works splendidly with fresh cheese right out of the wrapper. I use whatever wheel of brie or camembert is available at the supermarket. The 1-lb wheel is perfect for a double recipe (a few grams short but this is no time for exact measurements! Just aim for a 2:1 ratio of camembert to cream cheese).
If you are looking for a way to embrace the beery cheesiness of the season, mix up a batch of this for your next hungry crowd. Happy Oktoberfesting all!
Obatzda Bavarian Cheese Dip
Ingredients
- 250 grams camembert cheese (8 oz ish), room temperature, with the rind left on. Or a young brie cheese, just go for the one with the farthest out expiration date.
- 120 grams (4 oz ish) cream cheese, room temperature.
- 10 grams butter (a little less than 1 Tbsp) , room temperature.
- 2 Tablespoons finely chopped chives reserve a little as garnish on top
- 2 Tablespoons finely chopped onion
- 1 teaspoon paprika powder The ‘sweet’ kind, not spicy or smoked. Plus more for sprinting on top. Add a little bit of cayenne powder if you like some kick.
- 100 milliliters (a little less than 1/2 cup) beer. More or less, depending on the consistency you like. I typically like a spreadable consistency unless I serve it as a dip at parties. I used Paulaner Lager.
Method:
Bring all ingredients to room temperature (either by waiting or putting in them microwave for a few seconds). Using a fork, or a potato masher, mash together the cheese (rind and all), cream cheese and butter until you have a chunky paste-like consistency.
Add in the onions and chives and paprika and continue mixing/mashing until combined. Finally add in just enough beer to bring to a spreadable consistency. Add more beer if using a dip for parties etc.
Garnish with paprika powder and chopped chives. Serve with whatever pretzels you have. Extra credit for homemade. My go-to is this pretzel beer bubble bread, also from Dirndl Kitchen, which makes very manageable and delicious pretzel nuggets that you can also freeze before baking. Veggies are a solid dipping choice too.
Bringing it, storing it:
Some recipes say to make it up to a day ahead to let the flavors blend. Handy if you want to prep ahead, but it is also delish when freshly made. Leftovers can be kept tightly covered in the fridge for up to 3 days (easily a week in my house).
