Obatzda is a super flavorful Southern German cheese dip, and this recipe is without beer.
The dip is a common sight in Munich in the beer gardens, the Alms in the alps and of course at the Oktoberfest in autumn and resembles the Liptauer spread.
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What is this dip?
Obatzda is a German cheese dip or bread spread prepared with aged cheese such as Camembert, Romadur, Limburger or Bree, Topfen/Cream and other flavoring ingredients.
It is most commonly served as a dipping snack with beer in famous beer gardens, such as the famous Hofbräuhaus in Munich.
The flavoring includes finely chopped onions, salt, pepper, caraway seeds and some paprika to add color.
The Obatzda recipe itself has been existing since Camembert cheese was a thing, and the Norman french cheese variety made an entrance in Bavaria (South Germany) and West Austria.
The problem was back then that the cheese would get soft in the heat, and so to not throw away the molten cheese, the inns would turn the cheese into a dip.
Obatzda itself is supposed to mean a mixed up dollop of food in Bavarian German or Austrian German.
It comes from our dialect in the area and the word o batzen, which means to slip off/wipe off.
The name, Obatzda has been registered and protected legally through its geographic origin.
That means if someone wants to use the name in their menu card to serve it to their guests, they can obtain a paid license, which gives them the right to serve this dish under this name.
This has resulted that some establishments choose to keep the dish in their menu but under a similar name such as smashed cheese dip, Bavarian dip or Camembert dip etc.
Tip: Learn more Southern German and Austrian food words.
Ingredients
The Cheese is the most important ingredient to prepare an obatzda dip!
Typically, people use Camembert, but I, personally, enjoy mine to with a strong flavored Brie cheese.
You also have the option of using lesser known Romadur or Limburger.
To make the dip creamy, a fresh cheese or a fatty cream is used.
Our local fresh cheese in South Germany and Austria is known as Topfen, the rest of Germany and the world calls it Quark. It resembles American cottage cheese.
Both are the same thing, curdled fresh thick cheese.
If fresh Topfen/Quark is not available, the cream is used with butter. The Topfen Quark version of the Obatzda is actually a modern version.
The original recipes would use butter and maybe cream. Topfen is popular because it's less heavy and lightens the dip.
You may substitute the Topfen/Quark with cottage cheese.
I used Butter and Cream in my recipe because these are commonly available ingredients, yet you are welcome to combine the amount of both (by measuring) and substitute with fresh thick drained Topfen/Quark.
That way you can make a light obatzda version!
Onions are chopped fine and added to the dip, besides serving more onions as a garnish over the cheese dip.
The obatzda is flavored with Paprika powder, Salt, Black Pepper, and Caraway Seeds.
These are all classic flavors of Central Europe.
📖 Recipe
German Cheese Dip without Beer Recipe (Obatzda)
Ingredients
For the dip:
- 1 very small Onion
- 4 ounces Camembert Cheese *See Notes
- 2 Tablespoon Butter or Cottage Cheese
- ¼ cup Table Cream
- pinch Salt
- pinch Black Pepper Ground powder
- 1 Teaspoon Paprika powder
To Garnish:
- Caraway Seeds Whole
- Paprika powder
- Fresh Chives
- Onion rings or slices
Instructions
- Chop your onion fine and keep aside.1 very small Onion
- With a fork, mash, your Camembert Cheese. It's easier when the cheese is soft and left out of the fridge.4 ounces Camembert Cheese
- In a bowl, add the soft butter and mix it. Add and mix in the cream as well as the Camembert cheese.2 Tablespoon Butter, ¼ cup Table Cream
- Then season with the salt, pepper, and paprika powder.pinch Salt, pinch Black Pepper Ground, 1 Teaspoon Paprika
- Mix the whole dip well.
- Refrigerate until serving time. You can keep the obatzda up to 5 days in the fridge in an airtight container.
- Garnish with caraway seeds, paprika powder, fresh chopped chives and onion rings. Serve up cooled!Caraway Seeds Whole, Paprika, Fresh Chives, Onion
Notes
Nutrition
Serving
The Obatzda gained fame together with the beer gardens in Munich. Especially since the Oktoberfest turned into a global harvest festival.
The Beer gardens, such as the Hofbräuhaus, Augustiner, and Paulina, brew their beer.
They are the ones who drive the Oktoberfest with their beer tents, so naturally, the food from the beer gardens had to be served at the Oktoberfest as well.
Trying an Obatzda should be on your to-do list if you are planning to visit Munich any time soon!
Otherwise, locals prepare their own obatzda, and you will also see this dip/spread being served in the Mountain Alms in Bavaria near the Austrian border and the Western parts of Austria in the Alps.
The best way to enjoy the Obatzda is with what we call a Brezn (a Pretzel).
The salty Pretzel is dipped into the sharp cheesy spread while enjoyed with a cold beer.
You can also use the obatzda as a bread spread.
We like to spread it over Black Bread, Kaisersemmel rolls or wholewheat breads. I like it with my spelt grain bread.
Besides Pretzel and a beer, you can enjoy the obatzda as a dip with:
- sharp white Bavarian garden radish, known as Radi locally. This hardy radish resembles the Daikon or Asian white radish and has a similar strong flavor profile.
- Soletti sticks or salted crackers.
- Pickles
- Veggies such as small peppers, cucumbers, and carrot sticks.
For the garnish for the Obatzda, they usually use raw onion rings and fresh cut chives in Bavaria.
The sharpness of the ingredients compliments the strong cheesy and creamy dip.
Storing
You can store this cheese dip in your fridge for at least 5 days in an airtight container.
The same applies to obatzda leftovers.
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