It’s not Oktoberfest or a party in Germany without this cheese dip that is usually the appetizer to a larger meal. Think charcuterie board with beer, not wine, as the anchor. Speaking of, if you don’t want to, there’s no need to use beer to soften the cheese. It’s perfectly fine as a formed chunk of cheese and is served that way as well with various items to dip, but radishes and pretzels are the first stop to make this uber authentic.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 16 ounces ripe Camembert or Brie
- 8 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 1 teaspoon hot/spicy Hungarian paprika
- 1 teaspoon sweet paprika
- Pinch caraway seeds, crushed with back of a spoon
- Freshly ground black pepper
- 2 tablespoons to 1/4 cup pilsner beer
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped fresh chives
- Warm soft pretzels (I like Auntie Anne’s or SuperPretzel here)
- Whole radishes
- Thick red onion slices
- German cured meats
Instructions
- In a large bowl, add the Camembert, cream cheese, butter, Hungarian paprika, sweet paprika, caraway seeds and a few grinds of black pepper. Mash together with a fork until the entire bowl is a light pink color from the paprika. If too thick, add splash of beer to smooth out slightly. Refrigerate for at least 4 hours or up to overnight.
- Remove the cheese mixture from the fridge and add the white onions and half of the chives. Form into a mound and put in a serving dish, then sprinkle the top with the remaining chives. Serve with the pretzels, radishes, red onion and cured meats.
Reviews
Just ad the beer if it needs to be loosened up?
This can’t be printed’.
Looks and sounds delicious. However no photo and unable to print.
This is definitely on my list to make. Now I need my passport and add Germany to my itinerary! Thank you Sunny
Yes