This Obatzda or German cheese dip is made with ripe Camembert, cream cheese, butter, paprika, and caraway. Serve it with pretzels, radishes, and thinly sliced white radish for an Oktoberfest snack.
German Obatzda is my absolute favorite dip or spread. I make it at home very often, not just for Oktoberfest. I first had it in Munich many many years ago, and I order it as an appetizer whenever we eat at a Bavarian restaurant - which is quite often. It's so good with pretzels or even plain bread and crunchy radishes!
I make my Obatzda without beer. Some recipes add a little, but you don't need it for this version. There is so much flavor already, you don't need to open a bottle just to use a little bit.
Try more creamy dips such as the Sun-Dried Tomato Cream Cheese Dip or the No-Bake Spinach Artichoke Dip.
Ingredients: 6 + salt & pepper | Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 6 | Difficulty: Easy
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What is Obatzda?
Obatzda is a Bavarian cheese spread. Ripe Camembert is mashed with butter and seasonings, usually including paprika and onion. Some versions also have cream cheese, caraway, or a little beer.
You can spread it on bread or serve it as a dip with pretzels and radishes. This version has cream cheese, which makes it softer and easy to scoop.
Recipe ingredients
Camembert: Use ripe Camembert, cut into small pieces so it's easier to mash. I also use Camembert on my Cheesy Jacket Sweet Potatoes.
Cream cheese: I use the cream cheese sold in tubs in Germany, which is softer than American block cream cheese. If you're using a block, let it soften at room temperature first so it's easier to mix. If the dip still feels too firm, add a little more softened butter or just a splash of cream or milk. You may not need it.
Caraway seeds belong in Obatzda, and I love it, but I know some people don't like them. Leave it out if you're one of them. Lightly crush the seeds with a mortar and pestle so they're broken up, but don't grind them into powder. I use caraway in my Brats with Sauerkraut recipe, too.
Sweet paprika: Use the best paprika you can afford; you can taste the difference. I use either Hungarian paprika or Spanish sweet paprika. Both work well.
See the recipe card for full information on ingredients and quantities.
How to make German Obatzda
Step #1: Chop the onion very finely and put it in a mixing bowl. Lightly crush the caraway seeds, if using, and add them.
Step #2: Cut the Camembert into small pieces and add it to the bowl with the cream cheese and softened butter.
Step #3: Mash everything with a fork until combined but still a little chunky. Don't mash it into a smooth paste.
Step #4: Add the paprika, salt, and pepper. Mix again, taste, and add more salt if needed.
Tips
Let the Camembert, cream cheese, and butter soften a little before mixing; they'll be easier to mash.
Keep the dip a bit chunky. That's how I like it, and it gives the Obatzda its texture.
Serve with pretzels, sliced radishes, and thinly sliced white radish. For another cheese spread, try my Hungarian Körözött. It has paprika and caraway, too, but is made with feta and cottage cheese.
Storage
Store leftover Obatzda in an airtight container in the refrigerator for 3-4 days. Let it soften briefly at room temperature before serving.
German Obatzda (Bavarian Cheese Dip)
Equipment
- Cutting board
- Mixing bowl
- Mortar and pestle optional
Ingredients
- 1 small red onion about 2 oz / 60 g, finely chopped
- 9 oz Camembert cut into small pieces
- â…” cup full-fat cream cheese softened, Note 1
- 3½ tablespoons butter softened
- ½ teaspoon caraway seeds optional, Note 2
- 2 teaspoons sweet paprika
- ½ teaspoon fine sea salt plus more to taste
- ½ teaspoon ground black pepper
- pretzels, thinly sliced white radish, radishes, and red onion rings to serve
Instructions
- Prepare the ingredients: Finely chop the red onion and cut the Camembert into small pieces. If using caraway seeds, lightly crush them with a mortar and pestle.1 small red onion; ½ teaspoon caraway seeds
- Mash the cheese: Put the Camembert, red onion, and caraway seeds in a mixing bowl. Add the softened cream cheese and butter. Mash with a fork until combined but still a little chunky; don't mash it into a smooth paste.9 oz Camembert + onion + caraway seeds + ⅔ cup full-fat cream cheese + 3½ tablespoons butter
- Season: Stir in the paprika, salt, and pepper. Taste and add more salt if needed.2 teaspoons sweet paprika + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Serve Obatzda: Spoon into a serving bowl and serve with pretzels, sliced radishes, white radish, and red onion rings.pretzels, thinly sliced white radish, radishes, and red onion rings
Notes
- Cream cheese: I use soft cream cheese from a tub. If you use American block cream cheese, let it soften at room temperature. If the dip still feels too firm, mix in a little cream or milk until it's easy to scoop.
- Caraway seeds: Lightly crush the caraway seeds with a mortar and pestle before adding them. This breaks them up so you don't bite into whole seeds, and crushing them also helps them release more flavor. Leave them out only if you don't like caraway.
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