With summer getting underway (in the Southern hemisphere at least) it is the time of year again to spend lazy weekend afternoons catching up with friends over a couple of drinks. Combine this with the fact that it is Oktoberfest season and you have no excuse not to sample a few of Munich’s finest brews in the sun. Of course no afternoon beer tasting session would be complete without some delicious snacks to bring out the flavour in your liquid gold (and line the stomach of course!).
A traditional Oktoberfest favourite is Bavarian Cheese & Beer Dip or Obartzda. This rich dip is a creamy concoction of camembert, cream cheese and butter, seasoned with paprika, cumin and of course a splash of beer. In my version I use any soft cheese I have in the fridge – cream cheese, camembert, brie and even mild blue cheese all work well. So pour yourself a cold one, blitz up some cheesey Bavarian goodness and invite over some friends to celebrate the start of summer. Prost!
Obartzda – Bavarian Cheese & Beer Dip
Preparation Time: 10 minutes | Makes: 500g
500g soft cheese
Traditionally Camembert and Quark is used but Brie,
Cream cheese, Cabecou or even mild Blue cheese work well
25g soft butter
Half of a medium sized onion, finely chopped
Pinch of sweet paprika, plus extra for garnish
Pinch of ground cumin
Pinch of salt and pepper
80ml of beer
Traditionally wheat beer is used but you
can use any light to medium bodied beer
Pretzels or cut vegetables to serve
- Place the soft cheese and butter in a food processor and mix until smooth.
- Then add the rest of the ingredients and process until well combined. Depending on the types of soft cheeses you use you might need to add more or less beer to get the desired consistency.
- Transfer to a serving dish and sprinkle with paprika and a drizzle of olive oil (optional).
- Serve with pretzels or cut vegetables.
Other Oktoberfest recipes: