Bavarian Cheese Dip (Obatzda)

1. 1

   Place the brie or camembert in a medium bowl.

2. 2

   Add the cream cheese, butter, ale, garlic, and caraway seeds.

3. 3

   Add paprika, and salt and pepper to taste; beat well to combine.

4. 4

   In a strainer, rinse the diced onion under cold water.

5. 5

   Drain and transfer to a clean kitchen towel, squeezing out all the liquid.

6. 6

   Fold the onion mixture into the cheese mixture.

7. 7

   Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.

8. 8

   If using French bread, slice into 1/4 inch thick slices.

9. 9

   if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.

10. 10

    To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.

11. 11

    NOTE: To roast the garlic; peel off any papery coating from the garlic head.

12. 12

    Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.

13. 13

    Place in a small baking dish, drizzle lightly with olive oil, and season with salt.

14. 14

    Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.

15. 15

    A sharp paring knife should insert into the garlic easily.

* Per serving · 4 servings · Values may vary.