German Beer Cheese Spread
We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer—the flavor really comes through. —Angela Spengler, Tampa, Florida
Reviews
This is delicious!!! I followed instructions exactly. I used sharp cheddar and good old Budweiser - because I like it! I used only an eighth of a teaspoon of salt because I use very fine sea salt. I scraped down the sides of the food processor as needed. I just made it and tasted for seasoning, and it is perfect! Mine came out light and fluffy, not chunky or grainy at all. When it was mostly combined and I no longer needed to scrape it down, I actually set a timer for 1 minute and processed on high speed. Thank you for this awesome recipe!
I absolutely love this!!!! I followed the recipe exactly, used Octoberfest beer, and it is awesome. I made it and let it flavor overnight then took it to a party and everyone wanted the recipe..... Thanks for sharing!!!
have made several times..i think it's the reason some people insist i come to their gatherings.....lol... ..so far, the best has been a mix of an extra sharp, and a sharp cheese. usually better made a day ahead. am going to get crazy and see how it turns out with gouda....wish me luck!
It doesn't matter that cheddar isn't a German cheese...this is just GOOD! I also used a lighter beer as the dark ones are so strong...I like to cook with them. Since this is not a cooking recipe, I opted for the lighter beer. Still delicious!!
The German recipes I've seen in actual German cookbooks call for camembert, but I would agree that a really ripe brie would work. I'm using Laughing Cow Swiss (triangles) instead of cream cheese. I like to serve it with homemade German soft pretzels. No cheddar!
Mhhh, nobody in Bavaria would even remotely consider Cheddar an ingredient. Never seen a dip like this and I grew up in Munich. My guess is that this is a heavily americanized version of something called Obatzda which is quite popular in southern Germany and Austria. Here's how you make that: really really ripe brie - best a double or triple cream version cream cheese salt pepper finely chopped or grated onions hot paprika powder The brie and cream cheese are equal parts, be generous with the onions (I use white onions, they're not as aggressive) and use salt, pepper and paprika to taste (be bold again). Mesh all of that together - a small food processor may work, I just do it by hand because it's a pretty stiff mixture. Use with pretzels or crackers.
Good stuff! My German husband approved. Used Hefeweizin- just right beer for it I think. Texture is ok for us.
This dip is very good! I used a lighter beer because I don't care for dark beer.
Fantastic and easy dip. I made this yesterday for Father's day and it was a huge hit. I've tried it with light and dark beer and the dark beer tends to overpower it a little.
This cheese dip has great flavor. Like one other reviewer, I wasn't crazy about the texture of the dip prepared according to the recipe. I decided to heat it in a saucepan over medium heat, stirring often. This gave me a warm, melty cheese dip that we used for soft pretzels and cooked kielbasa. It was great! Also, I used a lighter, lager-style beer instead of a dark German brew.