Obatzda with Pretzel
A Bavarian beer garden classic featuring a creamy, flavorful cheese spread made with Camembert, butter, and paprika, served with soft pretzels for dipping.
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Ingredients
- 8 oz ripe Camembert cheese, room temperature
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1/2 small red onion, finely diced
- 2 tsp sweet Hungarian paprika
- 1/2 tsp caraway seeds, lightly crushed
- 2 tbsp German wheat beer (Hefeweizen)
- 2 tbsp fresh chives, chopped
- to taste salt
- to taste freshly ground black pepper
- 6 soft Bavarian pretzels, warmed
- 6 radishes, thinly sliced
- 1 cucumber, sliced
Instructions
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1
Remove the rind from the 8 oz room temperature ripe Camembert cheese and place the cheese in a medium bowl. Using a fork, mash it until soft and creamy.
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2
Add the 4 oz softened cream cheese and 3 tbsp softened unsalted butter to the bowl. Mix well until smooth and fully combined.
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3
Mix in the 1/2 small finely diced red onion, 2 tsp sweet Hungarian paprika, and 1/2 tsp lightly crushed caraway seeds.
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4
Stir in the 2 tbsp German wheat beer (Hefeweizen) to achieve a smooth, spreadable consistency. If the mixture is too thick, add a little more beer.
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5
Season with to taste salt and to taste freshly ground black pepper to taste. Fold in half of the 2 tbsp chopped fresh chives, reserving the rest for garnish.
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6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best flavor, let it come back to room temperature before serving.
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7
To serve, transfer the Obatzda to a serving bowl, sprinkle with the remaining chives and a light dusting of additional paprika for color.
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8
Arrange the warm 6 warmed soft Bavarian pretzels, 6 thinly sliced radishes, and 1 sliced cucumber slices on a platter around the cheese spread.
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