Bavarian Cheese Dip (Obatzda), Gluten Free
photo by pammyowl
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 10
ingredients
- 28.34 g shallot, minced
- 1 garlic clove
- 99.22 g cottage cheese
- 99.22 g cream cheese
- 99.22 g butter, softened
- 99.22 g camembert cheese or 99.22 g brie cheese
- 4.92 ml paprika
- 2.46 ml seasoning salt
- 0.5 ml pepper
directions
- Finely mince shallot and garlic clove.
- roughly chop the camembert or brie.
- place minced shallot and garlic with the other ingredients in a food processor and process on medium until everything is blended together to a smooth cream with some small lumps.
- chill for some hours.
- serve cold with crackers or raw veggies.
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Reviews
-
Delicious, creamy and easy-to-make. Every Friday, I take a dip to share at drinks after work. This was certainly a crowd-pleaser, and perfect served with celery and carrot sticks. I made a few little changes -- I used 2 ounces of shallot, and added three cloves of garlic and a teaspoon of caraway seed. Made and enjoyed for ZWT6.
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Delicious Mia, thanks for posting this recipe!<br/>I had some obatzda some weeks ago at work. I really wanted to try this myself and this recipe came just perfect for us.<br/>For the dinner we prepared the half portion for us 4. The minor changes were: no blender, but simply a fork to mash and a finely chopped green onion instead of garlic.<br/>After letting sit for a couple of hours we enjoyed it with fresh pretzels (Recipe #191322 #191322) and some salad. All together the perfect quantity for dinner.<br/>Please try this super easy recipe(s) and you will enjoy them for sure. It's super easy!
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Mmmm, amazing! So yummy! The texture is perfect for dipping veggies and crackers into and the taste is so moreish! Loved the onion, garlic and hint of paprika in this as well as the tangy cottage cheese. I was fresh out of butter, so doubled the cream cheese instead, but other than that stuck to the recipe and loved it!<br/>Ill certainly make this again, thanks so much for sharing, Mia! I imagine this would be equally great as a sauce for pasta.<br/>Made and reviewed for the More than Dumplings and Sauerkraut event in the German forum March 2012.