A cheese dip called “Obatzda.”

  • 8 ounces of Brie or Camembert
  • 4 ounces softened cream cheese
  • 4 ounces soft butter
  • 1 or 2 tablespoons of beer
  • Splash of apple cider vinegar, a few shakes of paprika, a dash or two of sugar

Mash together 8 oz of Brie, 4 oz softened cream cheese, 4 oz soft butter into a gloppy mess. Stir in 1 or 2 tbsp of beer, a splash of apple cider vinegar, a few shakes of paprika, a dash or two of sugar, and mix until well combined. Let sit in the fridge for an hour or so until it firms up a bit. When ready to serve with the pretzels, finely chop up one shallot or a handful of chives and mix into the spread. Serve with a hot bratwurst and a beer.

TraderJoe’s Beer Cheese Dip

  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon shallots or chives, minced
  • 4 cups shredded sharp cheddar cheese (or your preferred cheddar)
  • 1/2 teaspoon garlic powder
  • 12 ounces lager beer
  • 8 ounces cream cheese
  • 1 teaspoon Dijon mustard
  • Sea salt & black pepper, to taste

In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until translucent. Add beer, garlic powder, Dijon, salt and pepper. Bring to a boil. Lower heat and slowly add cream cheese, whisking to incorporate. Slowly add shredded cheese and stir until melted. Serve immediately.


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