This creamy and flavorful easy beer cheese dip (also called Obatzda) is an authentic-style German dip perfect for dipping pretzels, sliced meats, and more.
Also, known as obatzter, obazda, obazde or obazd’n, this German beer cheese dip is a strong cheese spread made with ripe Camembert, spreadable cheese, butter, onions, spices, and of course, beer. It’s a classic Bavarian beer garden dish, best enjoyed with a cold stein of Weissbeir or your own favorite brew. I even have a soft pretzel recipe that tastes amazing with this dip!
What ingredients do I need?
Here’s everything you’ll need to make the dip:
- Cheese: strong Camembert cheese and a spreadable cheese (like Laughing Cow)
- Butter
- Spices: paprika, caraway seeds (whole is ok if you cannot find the ground version)
- German wheat beer of your choice
- Salt and Pepper
- Onions: white onion and fresh chives
What is the best beer to use?
Traditional obatzda calls for German wheat beer but you could also use another type of German beer or a non-alcoholic beer if you don’t want to have alcohol in your dip.
How do you make beer cheese dip?
Making cheese dip for pretzels requires just 5 easy steps, so it’s no wonder it’s a favorite of German appetizers. Here’s all you need to do to make Obatzda:
- Cut Camembert into pieces and bring to room temperature with spreadable cheese and butter. Make sure all are very soft so they will mix together smoothly.
- Add the cheeses and butter to a mixing bowl with paprika, caraway seeds, and beer. Use a fork to mix.
- If possible, refrigerate for a couple of hours to let flavors meld.
- Before serving, fold in diced onion and 1 tbsp chives. Add salt and pepper to taste.
- Garnish with remaining chives and serve with soft pretzels, fresh bread, pita chips, sliced sausages, etc. Serve dip at room temperature.
Does the alcohol cook out of the dip?
Since traditional German beer cheese dip is not cooked and is served room temperature or cold, the alcohol remains in the dip. However, it is a nominal amount per serving, and you can also use non-alcoholic beer in place of the German wheat beer.
Can you freeze dip?
Freezing beer cheese dip is not recommended as the texture will not be the same. However, you can store it in the fridge for 2-3 days so you can make it ahead of time for a get-together or party.
What goes good with beer cheese dip?
This is the best dip for pretzels like my Soft Pretzel Recipe and it can also be served with veggies, fresh crusty bread, pita chips, sliced sausages, etc. It’s perfect for football games, tailgating, or your own Oktoberfest party.
Have you tried a traditional beer cheese dip or obatzda? Let me know in the comments below!
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Beer Cheese Dip (Obatzda)
Ingredients
- 6 oz Camembert cheese
- 6 oz spreadable cheese wedges (like Laughing Cow)
- 4 tbsp butter
- 2 tsp paprika
- 1 tsp ground caraway seeds, whole is ok if you cannot find the ground version
- 1/4 cup German wheat beer
- salt
- pepper
- 1/4 cup onion, finely diced
- 2 tbsp fresh chives, finely chopped, divided
Instructions
- Cut Camembert into pieces and bring to room temperature with spreadable cheese and butter. Make sure all are very soft so they will mix together smoothly.
- Add the cheeses and butter to a mixing bowl with paprika, caraway seeds, and beer. Use a fork to mix.
- If possible, refrigerate for a couple of hours to allow flavors to meld.
- Before serving, fold in diced onion and 1 tbsp green chives. Add salt and pepper to taste.
- Garnish with remaining chives and serve with soft pretzels, fresh bread, pita chips, sliced sausages, etc. Serve dip at room temperature.
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