Pair this cheesy dip with a German-style soft pretzel and you'll be transported right to Octoberfest



I was pleased to try this German cheese spread in my “5 Cheese Dishes from 5 Countries” series, as it had an unexpected kick and goes well on so many things. Gerupfter is a simple yet spiced up spread sure to go quickly at parties or get-togethers. I highly recommend eating it on a salty cracker or pretzel! 

This recipe is from Pia, who hails from Franconia in Germany. The name gerupfter comes from a Franconian dialect. The origin word, rupfen, means “to tear something apart,” referencing the torn-up cheeses in this dish. Heavy cheese dishes are eaten in fall and wintertime in Pia’s home region, but gerupfter is considered a lighter cheese spread, so it is consumed frequently throughout the year. It originated in Bavaria and is also known as obatzda in other parts of Germany.  

Gerupfter is easy to make and easy to share, so people often bring it to parties. Any softer cheese like brie or camembert can be used, but I adore camembert. It’s one of my favorite cheeses because of its immense creaminess and intense cheesy flavor. Add butter, cream cheese, salt, pepper, and paprika powder, and you’ve got an incredible gerupfter with a kick!  

Once you tear up the cheese and combine all listed ingredients, you can accompany with different fruits, breads, cheeses, and cold cuts to create an open-faced sandwich. These are often eaten for lunch or dinner in Germany, and everyone has their own variations. The gerupfter on its own has a noticeable paprika taste and a hint of bitterness, which tastes very Bavarian to me. From what I’ve seen online, it seems typical to smush these ingredients together with gloved hands, but I must admit that I used my food processor to blend everything together. As a result, the gerupfter may have been smoother than normal, but I can’t be sure. Either way, it was delicious! 

Germany should be lauded for such a comfy, cozy addition to dip platters and sandwiches alike. Gerupfter boasts a slightly spicy cheese flavor that is irresistible, and I hope you enjoy. 

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  • 8 oz Camembert
  • 8 oz spreadable cheese (such as cream cheese in the US)
  • cup butter
  • 2 ½ tsp sweet paprika
  • 2 tsp caraway seeds
  • salt and pepper to taste
  • ¼ cup Dunkel lager, Weissbier, or Schwarzbier
  • sweet onion diced
  • 1 small bunch chives finely chopped


  • Bring the Camembert (cut in small pieces), spreadable cheese and butter (cut in small pieces) to room temperature. 
  • In a mixing bowl add the Camembert, spreadable cheese, butter, paprika, caraway seeds, salt and pepper and beer and press using a fork until well mixed together.
  • Start by adding only 2 tbsp of the beer and keep adding until you reach the desired consistency (should be spread like but not runny).
  • Cover with a lid or plastic wrap and refrigerate for 3 hours to firm up.
  • Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using.
  • Add the diced onion and 2 Tbsp of the chopped chives to the dip and fold until they are well incorporated.
  • Garnish with remaining chives. Serve with pretzels or thinly sliced onions and radishes or sliced rye bread.


Recipe inspired by Plated Cravings
Course: Snack
Region: Europe
Diet: Vegetarian
Keyword: Party Food


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