Urnebes Salata (Serbian Spicy Cheese Dip)

Name: Urnebes Salata (Serbian Spicy Cheese Dip)
Total time: 20 min
Cuisine: Balkan
Ingredients: 200g vegetarian feta; 150g full fat cream cheese; 1 roasted red pepper from a jar, drained and finely chopped; 1 red chilli, finely chopped; 2 garlic cloves, crushed; 1 tsp sweet paprika; 0.5 tsp chilli flakes; 3 tbsp sunflower oil; 1 tbsp flat leaf parsley, chopped

A fiery, creamy mash of salty white cheese, roasted peppers and chilli that Serbs spoon onto bread or serve beside grilled meat.

Time20 min
LevelEasy
Costabout £0.68 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

238kcal
3.2gcarbs
2.2gof which sugars
21.1gfat
11.1gsaturates
8.7gprotein
0.8gfibre
0.6gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 gvegetarian feta
150 gfull fat cream cheese
1roasted red pepper from a jardrained and finely chopped
1red chillifinely chopped
2garlic clovescrushed
1 tspsweet paprika
½ tspchilli flakes
3 tbspsunflower oil
1 tbspflat leaf parsleychopped

Method

1
Crumble the feta into a bowl and mash it hard with a fork until mostly smooth with a few small crumbs.
2
Beat in the cream cheese, garlic and 2 tablespoons of the oil until creamy.
3
Fold in the roasted pepper, fresh chilli, paprika and chilli flakes. Taste and add more chilli for more heat.
4
Spoon into a bowl, drizzle with the remaining oil and scatter with parsley.
5
Chill for at least 30 minutes so the flavours mingle. Serve with warm flatbread or grilled meats.
30 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.