Obatzda is a traditional soft cheese and beer dip from Bavaria. Served with vegetables and bread, it is the perfect in between meal bite to accompany a great beer. Cook time is the time needed to chill so the flavors meld properly.
Add the cream cheese, butter, ale, garlic, and caraway seeds.
03Add paprika, and salt and pepper to taste; beat well to combine.
04In a strainer, rinse the diced onion under cold water.
05Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
06Fold the onion mixture into the cheese mixture.
07Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
08If using French bread, slice into 1/4 inch thick slices.
09if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
10To 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.
11NOTE: To roast the garlic; peel off any papery coating from the garlic head.
12Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
13Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
14Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
15A sharp paring knife should insert into the garlic easily.