Sunday, August 19, 2012

Low-Carb German Obatzda

Serves 10, your time = 10 mins, chilling time = 2 hours
One serving contains 36g fat, 14.5g protein, 3.1g carbs and 0.1g of fiber for 3g of net carbs.
The thing I miss most about Germany is spending an afternoon at a Bavarian Biergarten with family and friends. When we lived there my wife and I fell in love with Obatzda, a soft cheese and onion dip that is a perfect accompaniment to beer, Bretzen (large pretzels) and in an emergency, vegetable sticks.

Much of what I enjoyed at the Biergarten does not fit into a low-carb lifestyle but Obatzda does!!

  • 20 oz camembert cheese, chopped into cubes
  • 12 oz ounces cream cheese
  • 1/2 cup butter, chopped into cubes
  • 1/2 cup dark German dark ale
  • 1/2 a Spanish onion
  • 2 cloves garlic
  • 2 teaspoon sweet paprika
  • 1 teaspoon caraway seeds
  • Salt pepper to taste
Place the garlic, caraway, onion, paprika and beer in a blender and blend well. Add the butter, camembert and cream cheese into the blender and blend quickly, you don't want a smooth past ideally you want some camembert chunks still intact.

It is imperative that the Obetzda be allowed to sit in the fridge for at least 2 hours.

In Germany it is served with some red onion and radishes. Now I enjoy it with Salami, Celery sticks and occasionally Sauerkraut