Traditional Bavarian Beer Cheese Dip (Obatzda)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: July 21, 2025

This version of my obatzda recipe is easy, rich, full of flavor, and done in just three simple steps. Whether you're throwing your own Oktoberfest celebration or just want to impress guests with a little flair, this German beer cheese recipe is sure to be the star of the snack table.

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Creamy, tangy, and full of Bavarian flair — this Obatzda cheese spread is perfect with any pretzels and a cold beer. Prost!

This version of my obatzda recipe is easy, rich, full of flavor, and done in just three simple steps. Whether you're throwing your own Oktoberfest celebration or just want to impress guests with a little flair, this German beer cheese recipe is sure to be the star of the snack table.

Just the name obatzda is enough to bring me back to warm summer afternoons in Munich. This creamy, savory Bavarian cheese dip is the kind of recipe that takes you straight to southern Germany with just one bite.

Let’s bring a bit of Bavaria to your kitchen, shall we?

Top Tips for Best Results

1. Let the cheese come to room temperature: Cold cheese is hard to mash and won’t mix well. Take your Camembert and soft cheese out of the fridge about 30 to 60 minutes before starting. The creamier, the better!
2. Use a malty German beer: A splash of Weissbier or a mild, malty Oktoberfest beer adds that authentic flavor without overpowering the dip. Avoid bitter beers as they can make the spread taste off. A non-alcoholic works too.
3. Try Honey: Depending on the beer you can source, or simply one’s personal taste, a small drop of honey can soften the flavor.
4. Let it rest before serving: Give your German beer cheese recipe time to chill (at least an hour). It tastes better once all those flavors have had a little time to cozy up together.
5. If your Obatzda seems too thick after resting: Just stir in a tiny splash of beer to loosen it up again before serving. A little goes a long way!

A Little Bavarian Tradition:

Like many good things, obatzda started as a clever way not to waste. Back in the early 1900s, Bavarian innkeepers mashed up overripe Camembert or Brie with butter, onions, and spices to make something creamy, rich, and full of flavor. Perfect for spreading on bread and enjoying with a Bavarian beer.

The dip really took off thanks to Katharina Eisenreich, the landlady at the Weihenstephan Bräustüberl in Freising, who served it up in the 1920s and kept it on the menu for decades. The name “Obatzda” derives from the Bavarian dialect for “mashed together.” Fitting, don’t you think?

Today, you’ll find this Bavarian beer cheese dip at every proper Oktoberfest table, in beer gardens across Germany, and even in grocery stores. It’s a true taste of Gemütlichkeit. A warm, can't-help-but-smile kind of hospitality Bavaria is known for.

How to Serve This Bavarian Cheese Dip:

Traditionally, obatzda is served with Bavarian pretzels (Brezn), and honestly, there’s nothing better. But it’s also wunderbar with crusty rye bread, crackers, or even slices of radish for something fresh and crunchy.

But the best way to serve it is to keep it simple. Set it out in a small crock topped with fresh chives, just like they do at the beer halls during Oktoberfest.

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How to Make Obatzda in 3 Steps!

From fridge to table in no time ... this is how you turn a few simple ingredients into the ultimate Bavarian beer cheese dip.

Step 1: Gather your ingredients
Start by setting out all your ingredients ... soft cheeses, butter, onion, spices, and a splash of beer. Let the cheeses come to room temperature so they’re easier to work with.

Everything you need for Obatzda: ripe Camembert, creamy cheese, butter, spices, and a splash of beer — the Bavarian way!

Step 2: Mash the cheeses
Use a fork to mash the Camembert and cream cheese together until mostly smooth. Add in the butter and keep mashing until it’s creamy and spreadable. A few little lumps are perfectly fine.

Mash the Camembert and cream cheese until smooth and spreadable — the creamier, the better!

Step 3: Add flavor and mix
Stir in the chopped onion, paprika, and a splash of beer. Mix until everything is well combined. Adjust the texture with a little more beer if needed.

Time to bring the flavor! Add red onion, chives, and a good sprinkle of paprika to turn the cheese into true Obatzda.

Cover and chill for at least an hour. Let it come to room temp before serving, then stir and top with chives and paprika.

Below, I'm serving it with little pretzels for a quick snack ... but if you have those wonderful chewy Bavarian pretzels, by all means, serve them!

Obatzda: Bavaria’s bold and creamy cheese dip, perfect with pretzels and beer. A must-have for any Oktoberfest spread!

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Traditional Bavarian Beer Cheese Dip (Obatzda)

Authentic obatzda recipe! This creamy Bavarian beer cheese dip is perfect for Oktoberfest. Serve with pretzels for the best German party snack.

Prep Time:

15 minutes

Chill Time:

1 hour

Total Time:

1 hour 15 minutes

Servings:

6 to 8 as an appetizer

Ingredients:

• 9 ounces (250 grams) Camembert
• 4 ounces (120 grams) cream cheese
• 2 tablespoons (25 grams) unsalted butter, softened
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped red or sweet onion
• 1 teaspoon sweet paprika
• ⅓ cup (80 milliliter) German beer, as needed

Instructions:

1. In a bowl, mash the Camembert and cream cheese with a fork. It can look a bit rustic ... that’s perfect! Add the butter and mash until creamy.
2. Stir in the chopped onion, paprika, and about 1 tablespoon of beer. Mix well. For a softer texture, add a bit more beer ... just a little at a time.
3. Cover and chill for at least an hour. Let it come to room temp before serving, then stir and top with chives and a dusting of paprika.

Notes/Hints:

• No beer? A splash of milk or non-alcoholic beer works too
• Can't get Camembert? Use Brie.
• Experiment with different spices such as caraway seeds and/or cumin. 
• For something different, stir in some grated radishes.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.