Obatzda Cheese Spread

Make traditional obatzda, a creamy butter and cheese spread, to serve with soft pretzels.



September/October 2015

Total Hands-On Time: 15 min

Preparation Time: 15 min

Yield: 1-1/2 cups

This dish is not for the faint of heart. Obatzda is made out of stinky white cheeses and spicy paprika, with a good bit of raw onion thrown into the mix. It’s perfect for Oktoberfest, served with soft pretzels and washed down with good German beer.

Ingredients:

• 4 ounces ripe Romadur 60% (Belgian soft cheese), rind removed, or cream cheese
• 4 ounces ripe Camembert (French soft cheese) or Brie, rind removed
• 4 ounces butter, softened
• 1⁄2 cup minced onion
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon spicy Hungarian paprika
• 1⁄2 teaspoon ground caraway
• 1⁄4 teaspoon salt
• Freshly ground black pepper
• 1 to 2 tablespoons beer

Instructions:

1. In bowl, mash cheeses and butter together. Add onion, paprika, caraway, salt and pepper, and mix well. Stir in enough beer to achieve desired spreading consistency.

2. Cover and refrigerate for a few hours to let flavors meld together. Serve with additional onion, pretzels, bread and beer.

NOTE: For a smoother spread, blend all ingredients except onion in food processor, and then stir in minced onion.

Check out more traditional German recipes.