The name is the Bavarian dialect pronunciation of the Standard "High" German Angebatzter, which roughly translates to "mashed one" in English.
81/2 ounces of soft ripe camambert cheese cut in big pieces.
Mash the camembert with a fork (in a bowl) fold in the cream cheese. Add in everything else except the beer and mix until creamy. Add the beer to taste. Put in the fridge for an hour or so. Serve with a bowl of fresh finely diced onions, brezen (or sourdough I guess) and lots of good beer (augusteiner if you go to Munich and bring some back!!)