This camembert spread is our favorite bread spread or dip. Cream cheese, scallions, and lots of sweet paprika make this German obatzda a perfect appetizer or snack. The dip is ready in 5 minutes.
I am not kidding you. Although I make lots and lots of bread spreads, at least one spread a week (we have Low-Fat Hummus and No-Cook Spinach Artichoke Dip in the fridge right now), this Obatzda is really the best of them all. It's absolutely perfect!
I have been making it regularly for about twelve years now (I remember it because I've made it for the first time while my son was still a baby), I have brought it to different parties or gatherings, we have had it on regular bread, rye or spelt bread, pumpernickel, crispbread or as a dip for vegetable sticks. It is amazing every time and in any combination.
And I cannot even remember how many times I had to give somebody the recipe...
Jump to recipe
German Obatzda Recipe
First of all, this Camembert spread is a rather healthier version of a traditional German Obatzda recipe. But don't be worried about the word "healthy." The dip tastes incredibly rich and delicious, at least just as good as all the original full-fat Obatzdas I have ever had. It tastes amazing!!!
Regular Obatzda is absolutely great, and I would rather eat Obatzda with a soft pretzel whenever in Munich instead of something heavy and meaty, but for home cooking, I always prefer this lower-fat, healthier version of it. And it really tastes so good; you will not miss the extra cheese or the butter.
What is Obatzda?
Obatzda is a Bavarian cheese dip, usually seasoned with sweet paprika powder, caraway seeds, chives, and a small amount of beer. You can eat it almost everywhere when in Bavaria, and it is truly addictive; I have yet to meet somebody who tasted it and didn't rave about it!
Check out more Bavarian food, such as Crispy Pork Hocks or Bavarian Sauerkraut.
Recipe ingredients
Dairy: You can make the dip with regular full-fat Camembert and full-fat cream cheese. You can also make it with low-fat Camembert and low-fat cream cheese; it really doesn't matter in this case; the spread/dip is delicious either way.
Green onions or chives. I usually use green onions or scallions because they have a stronger onion taste, and I like that.
Spices: Definitely a very good sweet paprika powder; I always use Hungarian sweet paprika powder (the Amazon affiliate link opens in a new tab), the best quality I can get.
Use caraway seeds (the Amazon affiliate link opens in a new tab) if you like them. I absolutely love them.
See the recipe card for full information on ingredients and quantities.
How to make camembert spread?
Another bonus of this Camembert bread spread is that it will probably take you less than 5 minutes to make it, especially if you use a kitchen machine. I always make it in my Thermomix.
- I throw in the scallion pieces first and process them for 1 or 2 seconds.
- Add the Camembert cut into chunks and the cream cheese. Some salt and pepper and plenty of sweet ground paprika.
- Process for 5 seconds or so, and you're done!
- The Camembert spread should not be turned into a smooth paste. The cheese should be finely chopped but not pureed; everything should remain slightly chunky.
Without a food processor:
- Chop the green onions very finely and place them into a bowl.
- Chop the Camembert very finely and crush it slightly with a fork to make it finer. However, it should not become a paste but remain slightly chunky. Add it to the bowl.
- Add the sweet paprika powder, some fine sea salt, and freshly ground black pepper. Stir well and adjust the taste with more spices, if necessary. That's it!
Storage
Refrigerate the Camembert spread in an airtight container for 4-5 days and give it a good stir well before serving.
How to serve?
The classic way of serving Obatzda is with large soft pretzelsโabsolutely amazing! But as pretzels are not something I buy or bake very often, we almost always eat the Camembert spread on regular sourdough bread or crispbread.
When entertaining, I make a larger quantity and serve it with crackers and vegetable sticks, such as radishes, the German version of Daikon radish (very Bavarian), carrots, kohlrabi, cucumbers, and so on.
Camembert Spread
Ingredients
- 2 green onions
- 5.5 oz low-fat Camembert 150 g, Note
- 1 cup low-fat cream cheese 225 g
- 1 teaspoon Hungarian sweet paprika powder
- fine sea salt and black pepper
Instructions
- Chop the green onions finely and place them into a bowl.2 green onions
- Chop the Camembert very finely as well, crush it slightly with a fork to make it a bit finer, and add it to the bowl.5.5 oz low-fat Camembert/ 150 g
- Add cream cheese, paprika, salt, and pepper. Mix well and adjust the taste with more spices.1 cup low-fat cream cheese/ 225 g + 1 teaspoon Hungarian sweet paprika powder + fine sea salt and black pepper
- Serve with soft pretzels, on any kind of bread, or as a dip for raw vegetables.
Thermomix instructions:
- Process chopped green onions for 1-2 seconds. Add chunks of Camembert and all the remaining ingredients and process until you have a rough mixture. Adjust the taste.
Notes
- You can use full-fat Camembert and full-fat cream cheese if you wish.
Sissi says
Your spread looks so creamy and gorgeous! I must test it one day. I love all the cheese varieties (living close to France enables me to buy every French cheese I dream of) but just like your daughter even as a child I loved camembert! I loved bold flavours, for example chilli powder too.
Adina says
You are so lucky to live so near France and be able to do your shopping at the markets there, it would be heaven for me. ๐ I really recommend this bread spread, if you like camembert, you will love this.