Wednesday, October 8, 2014

Bavarian Party Dip

I know I have mentioned that my Mom wasn't the best cook. It wasn't so much that she wasn't a good cook, it is just that she fell into that 70's easy meal era. She and my father both worked at a casino, so her hours were weird, and cooking really wasn't something she relished the idea of after 8 hours on her feet. So she went to the favorites of the day. TV dinners, canned soup casseroles, boxed dinners, etc. Then of course the things she did cook were veggies, that I absolutely hated. Brussels sprouts, broccoli, cauliflower, you know the things that "stink" when you cook them. I have since then developed a love for all of them, but as a child the last thing you wanted to eat was something that made the house funky. Oh and she loved to broil tomatoes with the canned Parmesan cheese sprinkled on top (aka stinky cheese). OhhEmmmGeeee did that make the whole house smell awful!! Now it is awesome to me, then? Ummm not so much!

However, she was the queen of party foods. Side dishes like her Creamy Pea Salad were requested by so many people over and over again and really is a fabulous memory from my childhood. She also made dips and cheese balls all of the time, especially around the holidays.

Now, in honor of the recent Oktoberfest celebrations, I jumped to one of her go-to party dips. This Bavarian Party Dip was one that would disappear just about as soon as it hit the table. So simple, rich, and creamy, everyone loved it spread on good ol' Ritz crackers. I decided to use one of my favorite party dip vehicles, pretzel chips. I personally think just about every dip tastes better on a pretzel. It must be the German coming out in me, I don't know? 

Side note - isn't it finny that around St Patrick's Dad everyone instantly becomes Irish and during Oktoberfest we are all German? 

I giggle because I really am Irish and German, with a dash of Scottish thrown in. A mutt yes, but a red headed (naturally) girl with a ton of attitude, and a bit of temper thrown in for spice. Oh ya, then there is that whole I love beer and whisky thing too!

I know some people shy away from using braunschweiger because it is kin to liverwurst. I happened to love liver as a kid so it didn't freak me out when I found out what it was. But if you think about it, chicken liver pâté is considered a fancy food and really, all liverwurst is the pork version. It is super rich, full of flavor, no funky taste like liver can give you. To me it just begs to be mixed with cream cheese and eaten by the shovel full on your favorite cracker.

Kevin's Dad, who was German, requested this from me on a monthly basis. He would just spread it on bread and eat it as a sandwich!

Bavarian Party Dip

Bobbi's Kozy Kitchen
Published 09/08/2014
Bavarian Party Dip


  • 1 pound Braunschweiger
  • 4 ounces cream cheese
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced
  • Pretzel chips, or Ritz crackers


  1. Bring the braunschweiger and cream cheese to room temp.
  2. Heat olive oil in a small skillet over medium heat.
  3. Saute the onions until soft, about 5 minutes
  4. Combine the braunschweiger, cream cheese, and onions together in a medium bowl until well blended.
  5. Serve dip with pretzel chips, or crackers.
  6. Store leftover dip the refrigerator in an air tight container.
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 05 mins.
Total time: 35 mins.
Tags: Braunschweiger, cream cheese, onion, appetizer

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