Obatzda: My Bavarian Beer Cheese Dip With a Smoky Twist

Eran Fulson

By: Eran Fulson / Writer, Traveler, Explorer of Good Food & Historic Streets / For 15+ years, I’ve lived in Canada and Wales, road-tripped across North America, and trekked through Europe’s mountains, cities, and coastlines. Now, I help travelers uncover hidden gems and culture-rich destinations in Germany with firsthand insights and practical tips.

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Bowl of Obatzda Bavarian beer cheese dip garnished with fresh chives, served in a rustic ceramic bowl on a wooden surface.Ready for dippin'

Smoky, creamy Obatzda-style dip with Camembert and beer. A bold twist on Bavarian beer cheese—perfect with pretzels or for Oktoberfest. I'll show you how to make this easy dip that's so full of flavor.

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If Bavarian beer gardens and American tailgates had a baby, this spread would be it. Obatzda is a creamy, tangy, paprika-infused cheese dip traditionally served with pretzels and cold beer in southern Germany.

But this version? It’s my slightly rebellious take — a smoky little fusion that borrows a whisper from classic American beer cheese dip and blends it into something unapologetically snackable.

Whether you're planning your own Oktoberfest, hosting a backyard party, or just eating dinner in front of Netflix (we’ve all been there), this spread is ridiculously easy to make and dangerously good.

Recipe Rundown

Ease of Making: Low effort, high reward. No cooking, just mixing and chilling.

Taste: Bold, creamy, smoky, and tangy with a subtle beer kick.

Time: Prep—15mins & Chill—1hr.

Best Served With: Pretzels, crackers, rye bread — or double-dipping straight from the bowl.

Gluten-Free: Yes, as long as you skip the pretzels (or grab the GF ones).

Vegetarian Friendly: If you're happy with cheese, this dip will be your new best friend.

Wait, What Is Obatzda?

Obatzda (pronounced along the lines of OH-bahts-da) is a Bavarian cheese spread made by smashing together soft cheeses like Camembert with butter, onions, and paprika. It’s the unsung hero of every proper beer garden in southern Germany and the reason half of Munich survives Oktoberfest.

Traditionally, it’s served in a charming little crock with fresh pretzels, a cold Weißbier, and maybe a few pickled radishes on the side. But let’s be honest — it also works pretty perfectly scooped straight from the bowl with a spoon when no one’s looking.

This recipe adds a bit of personal flair while keeping the roots intact. It’s not purely traditional, but it is delicious. If you're not too concerned about keeping with the authentic Obatzda aesthetic, the recipe is pretty forgiving. My favorite recipes are those that allow for a bit more of this and a bit less of that, yet they always turn out delicious.

How to Make Obatzda

Ingredients for Obatzda beer cheese dip laid out on a wooden table, including Camembert, smoked cheese, cream cheese, mustard, onion, chives, butter, and Warsteiner beer.

All the ingredients for this Obatzda beer cheese dip — including Camembert, smoked cheese, mustard, and a good splash of beer.

Mashed Camembert, smoked cheddar, and cream cheese mixed with mustard for Bavarian Obatzda dip base.

Mash together the cheeses, butter, and mustard into a thick, rustic base.

Chopped red onion, chives, and smoked paprika added to Obatzda cheese spread mixture in a bowl.

Add in the chopped onion, chives, and smoked paprika for that bold flavor punch.

Bavarian-style Obatzda beer cheese dip served in a bowl with a Warsteiner beer bottle in the background.

Stir in the beer until the mixture reaches your ideal level of spreadability.

Close-up of finished Obatzda cheese spread garnished with chopped chives in a ceramic bowl.

Chill, garnish with fresh chives, and serve — preferably with pretzels and a cold one.

Serving Suggestions (a.k.a. excuses to eat more Obatzda)

  • With soft pretzels (obviously)
  • Rye bread, crusty sourdough, or even crackers
  • Sliced radishes or pickles
  • As a surprise hit on your next cheese board
  • Paired with a Hefeweizen, Märzen, or any beer that doesn’t taste like sadness

Can I skip the beer?

Sure — go for non-alcoholic to infuse some of that hoppy flavor. Or use a splash of milk / cream instead, but you’ll miss the magic.

Is Obatzda vegetarian?

Yes — just double-check your cheeses (some use animal rennet).

What’s the best beer to use?

Preferably German wheat beer, or lager in a pinch. Save the IPAs for another day.

Can I make it spicy?

Absolutely — add a pinch of cayenne or chilli flakes to taste.

Close-up of finished Obatzda cheese spread garnished with chopped chives in a ceramic bowl.

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.

Prep Time

15 minutes

Chill Time

1 hour

Total Time

1 hr 15 minutes

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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Unless otherwise noted recipe, images and content © Just like Oma | tourmygermany.com

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