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German Beer Cheese Dip Recipe
Ash Tyrrell

German Beer Cheese Dip Recipe

I still remember the first time I made this German beer cheese dip, and I ate half the bowl before my guests even arrived. This obatzda recipe is a Bavarian classic that turns camembert, cream cheese, and a splash of beer into a creamy, tangy spread. I made it in about ten minutes with nothing more than a fork and a bowl, and it tasted like something from a Munich beer garden.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 250 grams about 9 oz camembert cheese: the creamy, mild base, so use it at room temperature.
  • 120 grams about 4 oz cream cheese: full fat only, because low fat turns the dip watery.
  • 10 grams about 2 teaspoons butter: a small amount adds richness, so use the real thing.
  • 2 tablespoons finely chopped chives: fresh chives give the dip its bright oniony freshness.
  • 2 tablespoons finely chopped onion: yellow onion works best and a fine chop keeps it from feeling harsh.
  • 1 teaspoon sweet paprika: choose sweet not smoky or spicy, for the classic flavor and color.
  • 100 milliliters about 1/3 cup plus 1 tablespoon beer: a mild Bavarian lager is ideal, and you can add it a little at a time.
  • Pinch of cayenne optional: a tiny kick if you like a bit of heat.

Method
 

  1. Take the camembert, cream cheese, and butter out of the fridge before you start. If you forget, warm them in the microwave for a few seconds. Soft cheese mashes smoothly, while cold cheese stays stubbornly lumpy.
  2. Put the camembert, cream cheese, and butter into your mixing bowl. Mash everything with a fork until you get a chunky, paste-like mixture. I leave the rind on the camembert because that is the traditional way and it adds flavor.
  3. Add the finely chopped onion, most of the chives, and the paprika. Keep mixing until the color turns a soft, pretty orange and the flecks of green are spread evenly. Save a little chive and paprika for the top.
  4. Pour in the beer a little at a time and stir after each splash. Stop when the dip reaches the texture you like. I go thicker for a spread and looser when I want a dippable party bowl.
  5. Spoon the dip into your serving bowl and sprinkle it with the leftover paprika and chives. Serve it right away with warm pretzels, radishes, or sliced onions. If you have time, let it rest for a few minutes so the flavors settle together.

Notes

  • I always mash the cheeses first and add the beer last. When I tried it the other way around, the dip turned runny and I had to start over.
  • I pick a mild, malty Bavarian lager, and I have loved the results with Paulaner. A very hoppy beer makes the dip taste bitter to me.
  • I add the beer slowly, a tablespoon or two at a time. The exact amount depends on how soft your cheese is.
  • I chop the onion as small as I possibly can. Big pieces overpower the creamy cheese, and nobody wants a mouthful of raw onion.
  • I check the date on the camembert and choose the one with the farthest expiration date. A younger cheese gives a milder, creamier dip.
  • I make the dip a little thicker for bread and slightly looser for pretzels. Adjusting the beer is the easiest way to change the mood of the dish.
  • I use fresh chives whenever I can. Green onion tops work in a pinch, and my family could not tell the difference.