Makes 8-10 servings

  • 1 lb Camembert
  • 6 oz cream cheese, brought to room temperature
  • 2 teaspoons sweet paprika (see notes)
  • ½ cup finely chopped onion
  • salt, pepper
  • chopped chives


With a sharp knife, remove the rind from the Camembert, sacrificing as little of the cheese as possible. Then cut the block into small pieces as if you were shredding it (it’s to soft to actually shred).

Beat paprika, salt, and pepper into the cream cheese. Fold in the onion and Camembert. Let it sit in the fridge for a day before serving.


If you want to make this for immediate serving, substitute sharp paprika for half the sweet and use red onions instead of yellow. But use it all up. If you let this variation sit for a day, it will be too sharp.