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Obatzda: My Bavarian Beer Cheese Dip With a Smoky Twist

This recipe is one of my favorite things to make when I’m feeling a bit nostalgic for Bavarian beer halls — or just craving something comforting and cheesy. It's a small love letter to southern Germany with a little smoky detour.

Servings:

Makes 6-8 servings

Ingredients:

• 8 oz Camembert (220 grams)
• 1¾ oz smoked cheddar (50 grams)
• 2 oz cream cheese (60 grams)
• 1 tbsp unsalted butter (15 grams)
• 1 tbsp wholegrain mustard
• 2 tbsp finely chopped chives (+ more to garnish)
• 2 tbsp finely chopped onion
• 1 tsp smoked paprika
• ⅓ cup beer (80 ml) —  any mellow lager or wheat beer will do
• Pinch of salt (to taste)

Instructions:

1. Add the Camembert, smoked cheddar, cream cheese, and butter into a bowl and mash it up into a chunky, spreadable mess. More rustic, not smooth. Stir in the mustard.
   
2. Add in your finely chopped onion, chives, and smoked paprika. Stir until everything looks like it belongs together.
3. Slowly pour in the beer and mix until the texture is spreadable — some like it thick and chunky, others a bit creamier. You do you.
4. Add a pinch of salt if needed — especially if your cheeses are on the milder side.
5. Sprinkle with more chives for color and a fresh pop. Serve chilled or at room temp, preferably next to a stein of something cold.

Notes/Hints:

• Keeps well in the fridge for up to 3 days in a sealed container.
• Best made a few hours ahead so the flavors can get all involved.
• Not freezer-friendly — the texture won’t forgive you.
• No Camembert? Use brie instead. Look for one where the 'use by date' is as far away as possible.
• No smoked cheddar? Add more cream cheese and bump up the smoked paprika. 
• Want it extra spreadable? Add more beer. Want it thicker? Less beer and chill it a bit. 
• Hosting vegetarians? This one’s meat-free and beer-full — a win all around.

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