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    You are Here: Masala Herb » Recipes » Dips and Spreads

    Obatzda Recipe - Bavarian Cheese Dip

    Published: Aug 27, 2018 · Modified: Feb 2, 2023 by Helene Dsouza

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    Helene Dsouza
    A strong flavored cheese such as Camembert is needed to give this Obatzda dip the character and flavors. Enjoy sharp garden radish and onions with this extraordinary, flavorful Bavarian dip.
    Total Time: 7 minutes minutes
    Prep Time: 7 minutes minutes
    1 dip
    4.50 from 4 votes
    Jump to Recipe
    Obatzda Recipe - Bavarian Cheese Dip

    Obatzda is a strongly flavored cheese dip or spread.

    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.

    Obatzda Recipe - Bavarian Cheese Dip
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    Jump to:
    • 📕 What is Obatzda?
    • 🔪 How to serve the Obatzda?
    • 🧀 Obatzda Ingredients
    • 👁️ More Recipes from the Region:
    • 💡 More Creamy Diary Dip Ideas
    • 📖 Recipe
    • 💬 Comments

    📕 What is Obatzda?

    Obatzda is a dip or bread spread prepared with aged cheese such as Camembert, Romadur, Limburger or Bree, Topfen/Cream and other flavoring ingredients.

    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 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 botzen, 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.

    Obatzda Recipe - Bavarian Cheese Dip

    🔪 How to serve the Obatzda?

    The Obatzda gained fame together with the Beergadens in Munich.

    Especially due to the fact that the Oktoberfest turned into a global harvest festival.

    The Beergardens, such as the Hofbräuhaus Augustiner and Paulina, brew their own 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 (Pretzel Bread).

    The salty Pretzel is dipped into the sharp cheesy spread while enjoyed with a cold beer.

    You can also use the obatzda as bread spread.

    We like to spread it over Black Bread, Kaisersemmel rolls or Sunflower seed buns.

    Besides Pretzel and a Beer you can enjoy the obatzda as a dip with:

    • sharp red garden radish
    • Soletti sticks or salted crackers
    • Pickles

    The Garnish for the Obatzda is usually raw onion rings and fresh cut chives.

    The sharpness of the ingredients compliments the strong cheesy and creamy dip.

    Obatzda Recipe - Bavarian Cheese Dip

    🧀 Obatzda 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.

    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.

    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.

    👁️ More Recipes from the Region:

    • German Beer Cheese Soup
    • German Red Cabbage 
    • Bavarian Potato Salad
    • Sauerkraut, Knödel, and Sausage
    • Apfelkuchen

    💡 More Creamy Diary Dip Ideas

    • Bake Ricotta Jam Dip
    • Jalapeño Cream Cheese Dip
    • Sour Cream Dip with Dill

    Dear Reader, where did you learn about the obatzda dip for the first time?

    Obatzda Recipe - Bavarian Cheese Dip
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    with Spices and Herbs

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    📖 Recipe

    Obatzda Recipe - Bavarian Cheese Dip

    Obatzda Recipe - Bavarian Cheese Dip

    A strong flavored cheese such as Camembert is needed to give this Obatzda dip the character and flavors. Enjoy sharp garden radish and onions with this extraordinary, flavorful Bavarian dip.
    4.50 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: German
    Prep Time: 7 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 1 dip
    Calories: 797kcal
    Recipe by: Helene Dsouza

    Ingredients

    For the dip:

    • 1 very small Onion
    • 2.8 ounces Camembert Cheese
    • 0.7 ounces Butter soft
    • ½ 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
    US - Metric

    Instructions

    • 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.

    Nutrition

    Nutrition Facts
    Obatzda Recipe - Bavarian Cheese Dip
    Amount Per Serving
    Calories 797 Calories from Fat 711
    % Daily Value*
    Fat 79g122%
    Saturated Fat 49g245%
    Cholesterol 262mg87%
    Sodium 856mg36%
    Potassium 283mg8%
    Carbohydrates 4g1%
    Protein 18g36%
    Vitamin A 3880IU78%
    Calcium 385mg39%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

    1. Shay says

      May 15, 2021 at 4:06 am

      4 stars
      I substituted cream cheese for the cheese in this recipe . It was so goooooood.

      Reply
      • Helene Dsouza says

        May 15, 2021 at 2:17 pm

        Awesome, thanks for sharing Shay! 🙂

        Reply
    2. Eva Taylor says

      August 28, 2018 at 1:49 pm

      My Dad used to mix Limberger with butter and use it as a spread, although very stinky, it was delicious! We are having our next progressive dinner in October and the theme we have chosen is Oktoberfest! I am looking after the main course but I will pass along this link to the couple looking after hors d'œuvres!

      Reply
      • Helene Dsouza says

        August 28, 2018 at 8:55 pm

        I thought of you and your progressive dinner theme while preparing the post. 😉 I figured you would like the recipe before Oktoberfest.

        Reply

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