Home > Recipes > > > Oktoberfest German Beer Cheese Spread
by Michelle
September 11, 2014 (updated Oct 19, 2019)
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4.62 (81 ratings)
When it comes to ethnic food, I feel super lucky to live in a city with a Hofbräuhaus restaurant. We typically go at least a couple of times a year, and I love all of the traditional German foods, from schnitzel sandwiches to potato pancakes and, of course, massive Bavarian pretzels. Not surprisingly, the pretzel is a must-order for me every single time I’m there, and I could totally make a meal of it. A friend of mine recently texted me to ask what she could bring to an Oktoberfest party that would go with soft pretzels (which the host is planning to make). Literally, within hours of her texting me, I came across a recipe for German beer cheese spread, and I thought it would be just what she needed for the party.
This spread goes fantastically well with pretzels, as well as other crackers and snack breads. It’s primarily cheesy, but with a little bit of a mustard undertone and some seasonings, which makes it the perfect accompaniment with pretzels, whether they’re soft pretzels, pretzel rods, or any variety in between.
Whether you’re throwing an Oktoberfest party or just looking for another appetizer to add to the rotation for parties or sports-viewing parties, this cheese spread is a great addition to any menu.
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Oktoberfest German Beer Cheese Spread
Yield: 8 servings
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
A cheesy mustard spread made with German beer - perfect for dipping pretzels!
4.62 (81 ratings)
Print Pin Rate
Ingredients
- 16 ounces (454 g) sharp cheddar cheese, cut into ½-inch cubes
- 1 tablespoon worcestershire sauce
- 1½ teaspoons (1.5 teaspoons) yellow mustard
- 1 clove garlic, minced
- ¼ teaspoon (0.25 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) ground black pepper
- ¾ cup (177 ml) German beer, or non-alcoholic beer if you don't drink or are pregnant!
Instructions
Place the cubed cheese in the bowl of a food processor and pulse until finely chopped, about 10 pulses.
Add the worcestershire sauce, mustard, garlic, salt and pepper to the cheese and begin to process. While processing, pour the beer through the feed tube in a steady stream and process until the mixture reaches a smooth consistency, about 30 to 45 seconds.
Refrigerate for at least 1 hour before serving. Serve with pretzels, crackers or pumpernickel bread. The spread can be kept in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
Notes
Nutritional values are based on one serving
Calories: 240kcal, Carbohydrates: 2g, Protein: 14g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 59mg, Sodium: 457mg, Potassium: 78mg, Vitamin A: 570IU, Vitamin C: 0.4mg, Calcium: 411mg, Iron: 0.5mg
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Author: Michelle
Originally published September 11, 2014 — (last updated October 19, 2019)
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38 Comments on “Oktoberfest German Beer Cheese Spread”
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Brian Young — Reply
This was a hit at our October fest party. I’m going to use this as a base to try other dips with other base ingredients such as jalapeño peppers or horseradish without the mustard and worstercher sauce. Maybe German it up with sauerkraut…
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Brian Young — Reply
This was a hit at our October fest party. I’m going to use this as a base to try other dips with other base ingredients such as jalapeño peppers or horseradish without the mustard and worcestershiresauce. Maybe German it up more and add sauerkraut…
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Kathy J — Reply
Came across this spread and made it to go with my homemade soft pretzels. I tweaked the recipe by adding more garlic, Worcestershire and BEER😆 and used extra old cheddar. Blitzed the heck out of it to a spreadable cream cheese consistency and for a simple recipe it is delicious! It’ll probably taste better the next too!!!
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Brian Raber — Reply
Recipe sounds wonderful. Can this be smoked and served warm?
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Reg Lettington — Reply
Made this many times only I called it Welsh Rarebit. The only difference is I used English mustard powder, spread it thickly on bread and flashed it until browned and bubbly
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Tania — Reply
Is there a way I can make this if I don’t have a food processor ?
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Sue LaPointe — Reply
Has anyone tried using shredded cheddar instead of cubed cheese to get a creamier texture? I have not made this recipe at all but reading the comments I wonder if that would work?
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nlh — Reply
Oktoberfest German cheddar cheese “dip”
Great recipe if you really like cheddar! And wonderful with soft pretzels. A little grainy; maybe we should have kept in blender longer.
The second time we made it, we used Colby jack cheese, some other mild white cheese, and only a small amount of cheddar cheese.; we changed from yellow to German brown mustard. This version was milder and very tasty in its own right—proving practice almost makes perfect. Version #3 will be perfect.
Changing beers also is fun to try!
GREAT BASIC RECIPE and lots of it!✌️ -
Toni Walsh — Reply
Is the mustard used dry or wet like (French’s) made some of your recipes, and they always turn out.
Thank you -
Gretchen — Reply
I have tried the Taste of Home version of this, and while it’s good, the little bit of extra beer you suggested makes all the difference for a smooth and creamy spread! Love your version of this delicious appetizer!
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Lee — Reply
How much does this recipe make? Thinking of giving it as gifts in small crocks….
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Michelle — Reply
Hi Lee, It makes about 2.5 cups. I hope that helps!
See AlsoFried Peanut Butter Jelly Bombs
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Julie M. — Reply
This is delicious! I’m currently without an oven/stove and needed a recipe for an appetizer for octoberfest supper club. Your dip was a hit. Thanks!
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Ruth — Reply
I was so happy to find this! My local taproom had a wonderful beer cheese spread on their menu, but it disappeared recently and I’ve been craving it. The flavors in this recipe were perfect and exactly what I was looking for. I’m am going to make this often!
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Beer Cheese Historian — Reply
Beer cheese is a Kentucky tradition/recipe/creation, dating back to the early 1940’s, not a German one. Adding German beer doesn’t make it a German dish – KY recipes use all different types of beer. Do some research into the history of this dish – it’s very interesting and not at all German.
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Anne — Reply
Remember the United States is a melting pot of many countries. Many Germans came here and settled from Germany in Kentucky. With all respect, I am not challenging a beer cheese Historian, ( what do I know on the subject…not much! : )
but was curious if this is why the beer cheese spread is popular there. My mom is German and would ask her but she has passed. Thanks for an answer.
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Kathy — Reply
add a tablespoon of horseradish for added zesty flavor!
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Dana @ Wanted Adventure — Reply
Love your blog! I’m an American living abroad in Munich and, like others have already said, the closest I’ve seen to something like this here is Obatzda. And in just a few days tons of it will be consumed at the Oktoberfest :D I’m guessing your local Hofbräuhaus is having a celebration as well? Hope you have fun!
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Denise — Reply
We go to Penn Brewery’s Oktoberfest every year. Feels more like a neighborhood party than franchise. They have a great beer cheese dip. Can’t wait to see if this is like theirs.
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N Smith — Reply
I made this for our tailgate today and everyone loved this dip! I also made the soft pretzel nuggets which were excellent with them. The dip also worked well with celery sticks. Thank you for these great ideas!
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Klara — Reply
The typical cheese dip, or Obatzda, is made with ripe Camambert not cheddar (which is not that easily available in Germany).
My mum, a Bavarian, made it with ripe Camambert, soft butter, an egg yolk, very finely chopped onions, salt, pepper and a pinch of paprika. Some people add cream cheese but we never did. Just put everything in a bowl and mix with a fork.
It’s totally delicious with Federweisser as well, not just beer. Federweisser is grape juice that has started to ferment, like an alcoholic fizzy soft drink. Only available in wine growing areas for a very short time. I doubt you get it in the US but worth looking out for in the autumn in central Europe. -
Lonna — Reply
I am not a big beer drinker so can someone recommend some German beers that would work well in this recipe? Thanks!
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Thalia @ butter and brioche — Reply
Wow this spread looks so cheesey and delicious.. craving some right now!
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Kate @ Babaganosh.org — Reply
Omg this would be the most addictive thing for me. I love cheesy things, and I am pretty sure I would not be able to stop eating it in spreadable form.
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Michelle @ Flour and Aprons — Reply
Looks fab! I’ll keep this in mind for Grand Final day – AFL that is!!
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Kate — Reply
Perfect timing! I was trying to decide what to serve with the soft pretzels!! Thanks.
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Allison - Celebrating Sweets — Reply
My family has an Oktoberfest celebration every year, and while our food is not always authentically German, it’s still delicious. I can’t wait to add this dip to the line up! Yum!
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Loren — Reply
I agree with Elena , I was stationed in Germany for 15 years Obatzter is the best. If you think this spread looks good google Obatzter
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Janelle | fchem101.com — Reply
I love anything to do with pretzels, so this might have to make an appearance in my house…along with some homemade pretzels, of course!
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Rachel from Rose Tinted Home — Reply
The title of this post alone made me stop and say… “Yum”. Can’t wait to try this one out! Maybe for football this Sunday with a few Oktoberfest beers!
xo Rachel
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Ashley @ Wishes and Dishes — Reply
Can’t wait to try this one! I have some leftover German beer from my husband’s birthday party. Pinned!
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Melanie @ Carmel Moments — Reply
That looks awesome. Chow down time is coming.
Pinned.
Happy Thursday! -
Maria D. — Reply
This looks yummy! Thanks
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Julie @ HostessAtHeart — Reply
I love cheese appetizers. specially those that aren’t made with fake cheese! Hmm Octoberfest…another reason to get together!
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Steve @coolcathotfood — Reply
This looks like an amazing spread, not just for Oktoberfest, but pretty much all through football season. I’d add a bit of horseradish I think for some heat, but that’s just me.
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Katrina @ Warm Vanilla Sugar — Reply
This spread looks so fabulous!! Love it!
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Elena — Reply
I’m German and I have never heard if this dip. The classical dip for pretzels in Bavaria is obatzter, a mixture of camenbert, butter and other ingredients.
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Wendy — Reply
Not see that from where I am. :-)
