MEET YOUR NEW FAVORITE BAVARIAN SNACK: A CREAMY CHEESE DIP CONTAINING BEER! (Vegan version included)
Fun fact: Once I was four years old, my mama told me, go learn how to pour beer or you’ll be lonely. Granted, the conversation didn’t go precisely like that, but I did learn how to pour a cold one around that age and so did many of my childhood friends. That’s how you can tell I grew up in small-town Bavaria. Beer is not simply a beverage there – it’s a way of life.
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It’s called Obatzda [ˈoːbatsdɐ], Bavarian for Angedrückter / mashed one, and if you manage to pronounce it correctly, you’ll likely be crowned the new queen or king of the southern state, since even the majority of native Germans from outside the area can’t do that.
Also, once you master that word, let’s level up to Oachkatzlschwoaf / squirrel tail, and ultimately my favorite Bavarian tongue twister: Do dadiad a da. Do dadiad a da aa. Und do daad a da aa dadian. / It’ll wither here. It’ll wither here, too. And here, it would wither as well.
So now, that you’ve had a little bit of a workout for both your brain and your tongue, go ahead and treat yourself to some delicious homemade Obazda. Dip your pretzels in it, spread it on fresh German bread, and wash it down with some Weihenstephaner Hefeweissbier Hell*, Augustiner Edelstoff*, Neumarkter Lammsbräu Urstoff*, or the like.
Let me know how it goes and Guten Appetit!
Prep: 15 min, Cool: 30 min, Servings: 4
- 200 g cheese: Camembert, or if you’re vegan this one (unpaid promotion/unbezahlte Werbung)
- 30 g (vegan) butter
- 2 EL / 2 tbsp diced onion
- ½ TL / ½ tsp carraway seeds (optional)
- 2 TL / 2 tsp chopped chives (for garnish)
- 2 EL / 2 tbspsour cream (vegan: Crème Vega)
- ¼ TL / ¼ tsp hot paprika powder
- 1 TL / 1 tsp sweet paprika powder
- 2 Msp / 2 large pinches of pepper
- ¼ TL / ¼ tsp salt
- ½ TL / ½ tsp mustard
- 30 ml / 1 fl. oz Bavarian beer (Helles or Weißbier)
STEP 1: Take the cheese out of the fridge and cut off the crust, before chopping it.
STEP 2: Let all ingredients get to room temperature. Then mash the cheese with a fork and mix with all other ingredients.
STEP 3: Shape it into a little ball, then put it into the fridge for 30 minutes and garnish with chopped chives before serving.