In Bavaria, the obazda is one of the classic beer garden dishes that you will find. We often eat it for breakfast with a pretzel. The creaminess and the smokiness of the spread make you want to add it to almost every bread. It's also perfect as a homemade present and stored in the fridge for up to 2 weeks.
Ingredients:
200g Camembert
100g double cream cheese
50g butter
2 tsp smoked paprika powder
1 tsp caraway seed (option)
1 tbs chives
1 small onion
pinch of salt and pepper
Let's start cooking:
1-2 hours before starting layout the Camembert and butter so that it gets to room temperature
Cut up the Camembert into little cubes and smash it with a fork
Slowly start incorporating the double cream cheese and butter with the Camembert until its creamy but still has a few chunks
Chop the chives as small a possible and mince the onion
Mix in the rest of the ingredients and season to you liking with salt and pepper
Let it sit for at least 20 minutes before serving so that the taste can fully unfold
It tastes great with some fresh onions on top
Enjoy!