Obatzda

🔥 Prep

• Grate the 250 g Camembert into a bowl.
• Slice the 1 onion finely.
• Soften the 50 g butter at room temperature.
• Measure out 1 tsp paprika.
• Measure out 2 tbsp beer.

🔥 Cook

• 1. In a mixing bowl, combine the grated Camembert and softened 50 g butter; mash together until smooth.
• 2. Add the sliced onion, 1 tsp paprika, and 2 tbsp beer to the cheese mixture; stir until fully incorporated.
• 3. Transfer the mixture to a small saucepan and warm over low heat for 3–4 minutes, stirring constantly to prevent sticking.
• 4. Increase to medium-low heat and continue to cook for 2 minutes, just until the dip is glossy and heated through.
• 5. Remove from heat and let the Obatzda rest for 5 minutes to allow flavors to meld.
• 6. Give the dip a final stir before serving.

🔥 Serve

• Spoon the Obatzda into a rustic ceramic bowl and garnish with a light sprinkle of paprika.
• Serve alongside pretzel sticks, sliced rye bread, or crusty baguette.
• Accompany with radish slices, pickles, or a fresh green salad for contrast.