Obazda with the Thermomix® is ready in 15 minutes. 200 g ripe Camembert, 150 g cream cheese, 30 g butter, a shallot, cumin, paprika. Chop one shallot for 3 seconds at speed 5, then mix everything together for 20 seconds at speed 4. Chill, scatter chives on top, and it is done.
More dips and sauces with the Thermomix® can be found in our Sauces Workshop.
Goes well with: Pretzels and radishes.
Obazda (Obatzter) with the Thermomix®
Ingredients 0 / 8 ✓
- 2 shallots
- 200 g ripe Camembert
- 150 g full-fat cream cheese
- 30 g butter softened
- 1/2 tsp ground cumin
- 1 tsp sweet paprika
- 2 pinches black pepper freshly ground
- 1/2 bunch chives
Instructions 0 / 4
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1
Chop the shallot.
Peel 1 shallot, place in the mixing bowl and chop for 3 sec / speed 5. Scrape down with the spatula.
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2
Mix the ingredients.
Add Camembert cut into pieces, cream cheese, butter and spices to the mixing bowl and mix for 20 sec / speed 4.
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3
Prepare the garnish.
Wash chives, shake dry and cut into rings. Peel the second shallot and slice into fine rings.
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4
Garnish and serve.
Serve topped with chives and shallot rings.
Hosting a party? Obazda-topped pretzels sprinkled with chives are an absolute crowd-pleaser and incredibly quick to make (see the video!).
Video
Nutrition per serving
Why the Camembert really must be ripe
The 200 g of Camembert is the foundation. A young, firm Camembert produces a bland Obazda. We deliberately use overripe Camembert that is already soft and almost runny under the rind. Only then does it deliver the robust, slightly sharp flavour that makes a good Obazda. The 30 g of butter balances the strong cheese flavour. A good rule of thumb: the riper the Camembert, the more butter you can add to soften the intensity.
3 seconds at speed 5: chop, do not puree
The shallot goes in first and is chopped for 3 seconds at speed 5. No longer. We want fine pieces, not a puree. Then scrape down with the spatula so everything is evenly distributed for the next step. Add the Camembert (in pieces), cream cheese, butter, 1/2 tsp cumin, 1 tsp paprika and 2 pinches of pepper. Mix for 20 seconds at speed 4, and it is ready. The second shallot is sliced by hand into fine rings and added on top with the chives as a garnish.
Cumin: the ingredient that makes Obazda special
Many Obazda recipes use only paprika and pepper. The 1/2 tsp of cumin makes the difference: it brings a warm, slightly earthy note that rounds out the Camembert flavour. Do not leave it out, even if it sounds unusual. It is a standard in Bavarian taverns.
From leftover dish to beer garden classic
Obazda was originally a way to use up leftovers. When Camembert had gone overripe and was too pungent to eat on its own, it was blended with butter, cream cheese and spices into a creamy spread. The word “Obazda” (or “Obatzter”) means roughly “the mashed one” in Bavarian dialect. Today it is a fixture on every beer garden menu and one of the most popular dips for grilling and as finger food.
Spicier, with nuts or beer: 5 variations
- Spicy Obazda: Use 1/2 tsp cayenne pepper or hot paprika instead of sweet. For even more heat, add a knife tip of chilli flakes.
- Garlic Obazda: Add 1 to 2 freshly chopped garlic cloves to the mixture. Even easier: stir in 1 tsp garlic paste from the Thermomix®.
- Obazda with honey mustard: Stir 1 tsp honey mustard into the mixture. Sweet and sharp at the same time, pairs well with dark bread.
- Obazda with nuts: Fold in 30 to 50 g of chopped walnuts or hazelnuts. Do not add them to the Thermomix®; stir them in by hand after blending so the pieces stay intact.
- Franconian version with beer: Add 2 to 3 tbsp of beer to the mixture. This makes the Obazda looser and adds a slightly bitter note. Best with a pale lager.
Pretzel, radishes and beer: how we serve Obazda
In the beer garden, Obazda is classically served with a pretzel, radishes and a cold beer. For a party buffet, small salted pretzels work brilliantly for dipping. At a barbecue it works as a spread on toasted bread. We also like to serve it alongside Datteldip from the Thermomix® or Tomato Mozzarella Dip. If you want to keep things properly Bavarian: steamed dumplings from the Thermomix® as a main, Obazda as a starter.
Obazda looks its best on a wooden board, with a pretzel, radishes and a cold half-litre of beer alongside. That turns a simple spread into a proper Bavarian Brotzeit.
More on this topic: Tips and basics for every mixing bowl can be found in the Thermomix® hub. Or browse the complete guide overview.
