Recipes Cucumber-Dill Tzatziki 5.0 (4,887) 2 Reviews This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables. Slideshow: More Mediterranean Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on February 20, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: makes about 1 1/2 cups Ingredients 1 cup Greek-style plain yogurt 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces 1 clove garlic, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh dill, plus extra for garnish 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste Toasted pita or pita chips, for serving Directions Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita. © Guy Ambrosino Make Ahead The tzatziki can be made 1 day ahead and refrigerated in an airtight container (the garlic will become more pronounced the longer it sits). Rate it Print