Obazda A Bavarian Cheese Dip Spread Food

OBATZDA RECIPE - BAVARIAN CHEESE DIP

Steps:

• Chop your onion fine and keep aside.
• With a fork mash your Camembert Cheese. It's easier when the cheese is soft and left out of the fridge.
• In a bowl add the soft butter and mix it. Add and mix in the cream as well as the camembert cheese.
• Then season with the salt, pepper and paprika powder.
• Mix the whole dip well.
• Refrigerate until next use. You can keep the obatzda up to 2-3 days in the fridge in an airtight container.
• Garnish with caraway seeds, paprika powder, fresh chopped chives and onion rings.

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 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 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.

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 (GERMAN BEER CHEESE SPREAD)

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.

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.

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).

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 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 BEER & CHEESE DIP)

Steps:

• 1. Peel the camembert cheese: put it in the fridge for a couple of hours until it is firm and easier to peel. Then transfer the peeled chunks to a blender and let the cheese reach room temperature again.
• 2. Blend for a few seconds. Then also add the soft butter.
• 3. Blend again until you get a very soft and creamy mixture. Add the spicy paprika.
• 4. Then blend again. The soft cheese mixture should turn orange now. Also add the chopped chives and beer.
• 5. Blend again. Then transfer the creamy obatzda mixture to a plate or bowl. Add the sliced spring onion (optional: this will make the obatzda very strong, if you have trouble digesting raw onion then I suggest you leave it out).
• 6. Stir well. Check the seasoning of the obatzda and add extra spicy paprika or salt to taste. Then transfer the obatzda cheese dip to a clean cup and serve with pretzels snacks or bread.

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.

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.