Obatzda Bavarian Soft Cheese Dip Food

OBATZDA RECIPE

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 (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), 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.

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.

OBATZDA (BAVARIAN CHEESE SPREAD)

Steps:

• Mix the Camembert or Brie, butter, cream cheese, 1 tablespoon chives and onion together until you get a spreadable mixture.
• Add salt, pepper, paprika and caraway seeds to taste.
• Add some beer to make the mixture even more smooth and to taste.
• Sprinkle with paprika and garnish with remaining chives and onion rings.

OBATZDA

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.