I’ve recreated that signature Arby’s tzatziki sauce with a blend of cool cucumber, tangy yogurt, and fresh garlic. This version captures the same refreshing zing that makes it the perfect dip or sandwich spread.
The secret lies in straining the yogurt for extra thickness and letting the flavors meld for at least 2 hours. It stays fresh in the fridge for up to 5 days, ready to elevate any meal.
Ingredients for Arby’s Tzatziki Sauce
Eight ingredients transform into that signature cool, tangy dip everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🥛 | 2 cups | Full-fat, strained for thickness |
| English Cucumber 🥒 | 1 whole | Peeled, seeded, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced or pressed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Cold-pressed preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | Newly squeezed |
| Fresh Dill 🌿 | 2 tbsp | Finely chopped |
| Sea Salt 🧂 | ½ tsp | Fine grain for even distribution |
| White Vinegar 💧 | 1 tsp | For a subtle tang |
The yogurt needs to be full-fat Greek for that authentic thick texture—Fage 5% or Chobani are my go-tos. Most grocery stores stock them in the dairy section. For the cucumber, English (seedless) variety is ideal since it has fewer seeds and a milder flavor. If you can only find regular cucumbers, peel and seed them thoroughly to avoid a watery sauce.
No Greek yogurt? Strain regular plain yogurt in cheesecloth for 30 minutes—gets you close. Out of fresh dill? Dried dill at one-third the amount works in a pinch (but fresh is better). The vinegar can be swapped for apple cider vinegar if that’s what you’ve got. For extra creaminess, some recipes add a touch of sour cream, but I find it’s not necessary here.
This keeps beautifully—stays fresh for 5 days in an airtight container. The flavors actually improve after 24 hours as everything melds together. If you’re making a big batch, freeze in ice cube trays for up to 3 months (thaw in the fridge before using).
Why You’ll Love This Recipe
- 5-Minute Mix: I just toss the grated cucumber, yogurt, and a squeeze of lemon together—no fancy techniques.
- Garlic Zing: The fresh garlic and olive oil give it that bold Arby’s taste without overpowering.
- Dip or Dress: I slather it on gyros one night, then use it as a veggie dip the next.
- Stays Fresh: Honestly, it tastes even better the next day and keeps for a full week in the fridge.
Step-by-Step Instructions for Tzatziki Sauce
Here’s the method I use for that cool, creamy sauce you love.
Step 1: Prepare the English Cucumber
Start by peeling the 1 whole English Cucumber. I like to use a vegetable peeler for this—it’s faster and more controlled than a knife. Once peeled, slice it in half lengthwise and use a spoon to scrape out the seeds and any excess liquid.
Finely dice what remains into tiny, uniform pieces. This step is crucial because the cucumber needs to distribute evenly throughout the sauce. Place the diced cucumber on a paper towel and press gently to remove any remaining moisture. Excess water will thin out your final product.
Step 2: Combine Yogurt and Aromatics
In a mixing bowl, add the 2 cups Plain Greek Yogurt. I always use full-fat for the creamiest texture. Stir in the 3 cloves Garlic Cloves (minced or pressed) and the prepared cucumber. The garlic should be finely minced—no one wants a chunk of raw garlic in their sauce.
Add the 2 tbsp Fresh Dill (finely chopped) and the 0.5 tsp Sea Salt. The salt enhances all the flavors, but don’t overdo it—the cucumber and yogurt are already adding their own subtle saltiness. Mix everything together until it’s uniformly combined.
Step 3: Incorporate the Liquid Ingredients
Drizzle in the 2 tbsp Extra-Virgin Olive Oil while stirring. This adds richness and helps blend all the ingredients smoothly. The oil should be cold-pressed for the best flavor, but any extra-virgin will work in a pinch.
Next, add the 1 tbsp Fresh Lemon Juice and the 1 tsp White Vinegar. These liquids brighten up the sauce and add that signature tang. Stir well after each addition to ensure everything is evenly distributed. The mixture should look creamy with flecks of cucumber and dill throughout.
Step 4: Chill and Let Flavors Meld
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time is essential—it allows the flavors to meld together and the yogurt to thicken slightly. I usually make this the night before if I’m serving it for a gathering.
When you’re ready to serve, give it a final stir. The sauce should be thick but still pourable, with a refreshing coolness that balances the rich yogurt. Taste and adjust seasoning if needed, though I find the initial measurements are usually perfect.
Pro Tips For Making Arby’S Tzatziki Sauce
- Drain the Yogurt: Use thick, full-fat Greek yogurt and let it sit in a strainer lined with cheesecloth for 15-20 minutes to remove excess water. I learned this the hard way—runny yogurt makes for a watery sauce.
- Seed the Cucumber: Peel and remove the seeds from the English cucumber before grating to avoid a bitter, watery texture. Sounds tedious, but it actually changes the outcome.
- Temper the Garlic: Mince the garlic finely and let it sit in the lemon juice for 5-10 minutes before mixing. This mellows the harsh bite while keeping that signature Arby’s zing.
- Rest Before Serving: Give the sauce at least 30 minutes in the fridge after mixing. The flavors meld together, and the olive oil won’t separate—I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Best Sauces and Condiments for This Recipe
Gyro Pairing
This sauce was made for gyro sandwiches—spread it generously on warm pita with sliced lamb or beef. I love how it cuts through the richness of the meat. The cool cucumber and garlic balance the spiced meat perfectly. 🌟
Falafel Dip
Use it as a dipping sauce for crispy falafel balls. The creamy texture contrasts beautifully with the crunch. I serve it with a side of hummus and warm pita for a full Mediterranean spread.
Veggie Platter
It transforms any veggie platter into something special. Try it with bell peppers, carrots, or cherry tomatoes. The bright flavors make even the simplest vegetables taste gourmet.
Grilled Meats
Drizzle over grilled chicken or lamb chops for a refreshing finish. I brush it on during the last 2 minutes of grilling to let the flavors meld. It also works wonderfully as a marinade for kebabs.
Burgers and Fries
Swap out ketchup or mayo for this sauce on burgers—it adds a Mediterranean twist. It’s also incredible with crispy fries or onion rings. The tangy coolness pairs surprisingly well with salty, fried foods.
Wraps and Bowls
Add a dollop to Mediterranean grain bowls or chicken wraps. It ties all the flavors together and keeps the dish from feeling dry. I often mix it into couscous for extra creaminess.
Nutrition Facts
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but strain it first. Line a colander with cheesecloth, add regular yogurt, and let drain for 30 minutes. This removes excess liquid for a thicker consistency.
Why does my sauce taste bitter?
Bitterness usually comes from cucumber seeds or peel. Always use English cucumbers and remove seeds completely. Taste cucumber before adding—if it’s bitter, soak diced pieces in cold water for 10 minutes.
How long can I store homemade tzatziki?
It stays fresh in an airtight container for up to 5 days. The flavors actually improve after 24 hours as they meld together. For longer storage, freeze in ice cube trays for up to 3 months.
Can I make this without dill?
Substitute with 1 tbsp fresh mint or 1 tsp dried dill (use one-third the amount). Parsley works too, though the flavor will be milder.
- Prune Sauce Recipe for Pork: Rich and Fruity Glaze for Roasts - September 25, 2026
- Fries Dip Sauce Recipe: Creamy Garlic Herb Blend for Perfect Pairing - September 25, 2026
- Firecracker Shrimp Sauce Recipe: Spicy-Sweet Dipping Delight - September 25, 2026