Obatzda Bavarian Cheese And Beer Dip Food

BAVARIAN BEER CHEESE SPREAD (OBATZDA)

Steps:

• 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).

OBATZDA (BAVARIAN CHEESE AND BEER DIP)

Steps:

• In a large bowl or food processor, combine the Brie, Camembert, cream cheese, and butter.
• Mix together or process until well combined. Stir or blend in the onion, paprika, caraway, salt, pepper, and beer.
• Cover and refrigerate until chilled, at least an hour. Serve sprinkled with caraway seeds and chives and alongside sliced radish, red onion, and lettuce.

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.

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.

BAVARIAN CHEESE DIP (OBATZDA), GLUTEN FREE

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.