Obatzda German Cheese Dip Food

OBATZDA BAVARIAN SOFT CHEESE DIP

Steps:

• Bring the Camembert (cut in small pieces), spreadable cheese and butter (cut in small pieces) to room temperature.
• In a mixing bowl add the Camembert, spreadable cheese, butter, paprika, caraway seeds, salt and pepper and beer and press using a fork until well mixed together.
• Start by adding only 2 tbsp of the beer and keep adding until you reach the desired consistency (should be spread like but not runny).
• Cover with a lid or plastic wrap and refrigerate for 3 hours to firm up.
• Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using. Finely chop the chives.
• Add the diced onion and chopped chives to the dip and fold until they are well incorporated. Garnish with chives. Serve with pretzels or thinly sliced onions and radishes or sliced rye bread.

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.

OBATZDA (GERMAN BEER CHEESE DIP)

Steps:

• Peel and roughly dice the onion and cut the camembert and butter in to roughly bite sized pieces. Put everything in a food processor and pulse together until fairly smooth ad well-blended. Serve immediately, or you can chill and serve later - you will probably want to allow it to come to room temperature and stir before serving if you chill it as otherwise it will be much firmer.

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.