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Obazda is a Camembert specialty from Bavaria that should not be missing from any snack. The creamy cheese dip is often eaten with pretzels in southern Germany. And at Oktoberfest and in the beer garden, the spread is a hearty accompaniment to wheat beer. Obazd’ is!
What is Obazda?
Obazda, pressed, mixed or whatever you want to call it, is a creamy cheese dip made from fully ripe Camembert, butter and spices. In my recipe I combine Camembert with other types of ripe soft cheese, such as Limburger or Brie.
Ingredients for Bavarian dip
- Soft cheese
Original Obazda must consist of at least 40% Camembert or Brie. - butter
- Onion
- Spices
The cheese dip is seasoned with salt, pepper, paprika and caraway. - Wheat beer
The wheat beer provides a classic Obazda taste and is used to make the spread particularly creamy.
Many people also prepare the beer garden classic with cream cheese or quark. This is actually a matter of taste. I like this original recipe best.
Make Obazda yourself – this is how it works!
You can find exact quantities in my recipe card below.
Preparing the spread is very simple. First, roughly chop the Camembert and place it in a large bowl. Then add softened butter and mash both with a fork and stir. The finer you like the dip, you can also use a hand blender.
Chop an onion very finely and fold in. Then season everything with caraway seeds, paprika powder, salt and pepper. You can stir the cheese dip creamy with a little wheat beer if the consistency is too thick.
Garnish the spread with chives and red onions and enjoy.
What does Obazda go with?
The spread is perfect for using up leftover cheese and goes great with strong farmer’s bread or my quick wholemeal bread. But the Bavarian dip also tastes great with radishes, cucumbers, pretzel sticks, pretzel pastries or sausage salad.
And now I wish you a delicious snack! I’m really looking forward to your feedback on the recipe.
Obazda according to the original Bavarian recipe
I look forward to your review. Simply click on the stars here.
Obazda is the perfect, hearty dip for a snack and can be prepared in no time with my original recipe.
Roughly chop the Camembert and place in a large bowl. Add soft butter and mash both with a fork. If you like a creamier consistency, you can also briefly mix the cheese and butter with a hand blender.
Chop the onion very finely and fold in. Season the dip with caraway seeds, paprika powder, salt and pepper.
Add a dash of wheat beer to make the Obazda nice and creamy.
Shelf life in the refrigerator: 4 days
Calories: 190kcal | Carbohydrates: 2G | Protein: 7G | Fat: 18G