This month’s Oktoberfest wouldn’t be complete without traditional German dishes, including large pretzels dipped in this bright, beer-tinged cheese spread, which is easy enough to make at home. This recipe, from Nicole Jacobi of Ludwig’s German Table in San Jose, calls for Camembert or Brie, cream cheese (Philadelphia works well), butter and lager. You’ll also need sweet paprika (Jacobi prefers Hungarian) and lots of fresh chives.
Ludwig’s German Table’s Beer Cheese Spread (Obatzda)
Serves 6 to 8
Ingredients:
8 ounces Camembert or Brie
8 ounces cream cheese
1/3 cup butter
2½ teaspoons sweet paprika (Hungarian works best)
½ teaspoon caraway seed
Salt and pepper to taste
¼ cup Dunkel lager, Weissbier or Schwarzbier (most likely will use a bit less)
1/3 cup sweet onion, diced
1 small bunch chives, finely chopped
Directions:
In a large bowl or food processor, combine the cheeses and butter. Mix together or process until well combined. Stir or blend in the onion, two tablespoons chopped chives, paprika, caraway, beer and pinch of salt and pepper.
Cover and refrigerate until chilled, at least an hour. Serve sprinkled with caraway seeds and chives and alongside sliced radishes, red onion and lettuce.
— Recipe courtesy of Ludwig’s German Table, San Jose
