Obatzda is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter. This version is one my mother always made for us with butter and cream cheese. This recipe has become a family favorite.
My mother became an American citizen in 1952, having met and married an American soldier who was visiting Salzburg, Austria. They married in Salzburg and the rest is history– my two brothers, and me…the only girl.
As a kid, I remember my mother making this addicting cream cheese spread that I felt was such a special treat for special occasions. It’s so darn simple, and so good. Whenever I host a family get-together, it’s one of the first things that my niece and son scans the buffet table for. I have no idea how my mother spelled this cream cheese spread, but she called it “SHARE-VEE”. I don’t even know where Mutti got the recipe, but it’s gold, I tell you. For the sake of a recipe name, I will call it Cherve’. I served this at my Oktoberfest party, and it was a hit…as always.
All you need is cream cheese, butter, paprika and onion. I’ve given this appetizer spread a little extra touches, so here’s how I make it:
Start with one package of softened cream cheese and one stick of unsalted butter. Add 1 tsp. paprika (I used Hungarian Sweet Paprika) and about 1 tsp of salt. Add some fresh chopped chives or chopped scallions– oh, about 1 Tablespoon.
I used to add chopped onion, but I found that the onion flavor can be a little overpowering. Now, I grate about 1 tablespoon of onion into the cream cheese.
Line a small bowl with plastic wrap and press the cream cheese mixture into it.
Smooth it out, and chill for at least one hour. You can even make this a day before.
Flip the bowl onto a serving plate and remove the plastic wrap. I like to serve with with a cracker assortment, or even some black bread. It’s also delicious with celery sticks, as a yummy and crunchy snack.
There is never any of this leftover. My niece usually polishes it off, with relish. She’s worth it. I hope that you give this a try. It’s from my mom’s special heirloom recipe file.
Bavarian Obatzda Cheese Spread
Ingredients
- 1 package cream cheese room temperature
- 1 stick butter
- 1 Tbsp chives or scallions, thinly minced
- 1 tbsp sweet paprika or, to taste
- salt to taste
- 1 tsp onion finely grated (optional)
Instructions
- Mix the softened cream cheese and butter. Add the salt, chives (or scallions) and paprika and blend. Taste and adjust more paprika or salt, to your taste.
- Chill for about 30 minutes, if using in a mold.To serve: soften to room temperature. Delicious with crackers or on rye or dark bread.
Nutrition
Looks great! I bet that is a big hit at gatherings, too! I know I love things like that, spreads for crackers, bread, and veggies!
Debby, it is this type of traditional dish that families have that brings warm memories to all gatherings. A classic like this will always be great. Thanks… great photographs, also!
God bless our veterans. Thank you so much for sharing this family recipe. Yummy!
I love all dips and this one looks like a winner! Happy Veterans Day!
This looks wonderful. I have a similar recipe for liptauer cheese that I'm posting early next week.
Debby, this looks great. Family recipes that have been handed down are always wonderful!
Cream cheese spreads are my favorite and they're so easy to make. I be this would be good on a toasted bagel too!
PS. I emailed you 🙂
Monica
lovely post and story…
Deb, Sound rich and looks beautiful with the flag inside.
I always enjoy your vintage family photos!
PS thank you to our veterans.
What a great picture! I love it!
This recipe sounds like a crowd-pleaser!
I love the picture of your parents and uncle. This looks like a great spread and a wonderful family recipe.
This looks delicious and a perfect appetizer as we approach the holiday season. Thanks for sharing your family recipes.
OBATZTER!
That's what this traditional Bavarian dish is called. 🙂
Greetings from southern Germany!!
Hi,
I have just discover your blog and it is fantastic.
I think this appetizers is very delicious.
It reminds me of my childhood too.
My mum used to make something similar.
Thank you for sharing,
I will try it very soon.
Thank you
This is VERY much like Austrian Liptauer cheese spread, which traditionally uses a soft, sheep’s milk cheese, called ryzndra (sp?) and also gets blended with butter. One can also use Farmer’s cheese or pot cheese and cream cheese, as you do.
Capers would also be a nice addition.
Yummy!
PS – we loved your goulash and semmel knoedel recipes, which I just made last night for dinner. Thank you for sharing!
I think you are right. I think my mom’s creation is close to Obatzda. Honestly, I think she made up this cream cheese and butter spread and gave it a name. Whatever it is, we love it– and it’s a family tradition now. I’m so pleased that you liked my mom’s goulash and semmel knoedel recipe. Thank you!