Sauces & Condiments
This Arby's-style tzatziki sauce delivers that signature cool, creamy crunch that turns fries and dippers into an irresistible bite. The secret lies in perfectly balanced yogurt, finely grated cucumber, and fresh herbs that create a refreshing contrast to crispy foods.
I’ve refined this recipe to stay true to the iconic flavor while making it easy to recreate at home with simple ingredients.
The foundation starts with plain Greek yogurt for that signature tang, but the real magic happens with the cucumber—finely grated and drained to remove excess moisture.
A touch of garlic, lemon juice, and a blend of dill and parsley elevate the flavor, while a pinch of salt and pepper tie everything together. This sauce isn’t just for fries; it’s a versatile dip for veggies, sandwiches, or even as a marinade for grilled meats.
What sets this apart is the texture—smooth yet slightly chunky, with just the right amount of cucumber bite. The sauce stays fresh for up to 5 days in the refrigerator, making it perfect for meal prep.
Whether you’re serving it at a backyard BBQ or keeping it on hand for quick dips, this recipe delivers that Arby’s-level crunch every time.
Ready in just 15 minutes, this sauce requires no cooking—just mixing and chilling. The key is letting it sit for at least 30 minutes before serving to allow the flavors to meld. Trust me, once you taste this homemade version, you’ll never go back to store-bought again.
Ingredients for arby's tzatziki sauce
Eight simple ingredients create that iconic Arby's tzatziki crunch you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🥛 | 1 ½ cups | Non-fat or full-fat preferred |
| English Cucumber 🥒 | 1 medium | Peeled and finely grated |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 ½ tbsp | For creaminess |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The yogurt is non-negotiable—Fage or Chobani are my go-tos, but any plain Greek works. Full-fat gives richer texture, but non-fat works too if you prefer lighter. For the cucumber, grab a firm, medium-sized English cucumber (the seedless ones work best). Peel it first—no one wants cucumber skin in their dip. Grating it on the large holes of a box grater gives you that perfect texture, but a food processor works too. Just don't skip draining it! Wrap the grated cucumber in a clean towel and squeeze out all the moisture for that signature thick consistency.
No fresh dill? Dried dill at one-third the amount gets you close, but fresh is worth it. Short on parsley? Extra basil or cilantro works in a pinch. The garlic can be roasted for a milder flavor if you're sensitive to raw garlic's bite. Lemon juice? Store-bought is fine, but fresh is brighter. Olive oil matters here—use something fruity and high-quality. The cheap stuff tastes like soap in this sauce. And if you're wondering about salt, start with the half teaspoon and taste as you go. You can always add more, but you can't take it out.
This sauce keeps beautifully—5 days in the fridge sealed in an airtight container. For extra freshness, pour a thin layer of olive oil on top before sealing. It actually tastes better after sitting for a few hours as the flavors meld. Make a double batch if you can—it disappears fast at parties. I always portion mine into small containers for easy grab-and-go dipping. Freezes for up to 3 months if you want to prep ahead, but texture changes slightly after thawing, so it's best enjoyed fresh.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just yogurt, cucumber, garlic, and herbs. No fancy gadgets, no stress. The cucumber’s cool crunch and that tangy yogurt base do all the heavy lifting while I’m still deciding what to eat for dinner.
- Garlic-Dill Bomb: That minced garlic and fresh dill? It’s the secret weapon. The first time I tasted it, I immediately grabbed a pita and devoured it straight from the bowl. (Yes, even on a Tuesday night.) The parsley ties it all together with a bright finish that makes it feel restaurant-worthy.
- Meal Prep MVP: This sauce keeps like a champ—three days in the fridge, no funny business. I make a big batch on Sundays and use it for gyros, dipping chips, or even as a tzatziki bowl base. Honestly, it’s the only condiment I ever buy after this.
- Budget Hack: Greek yogurt’s cheap, cucumbers are dirt, and garlic/dill last forever. I’ve made this for under $3 and fed four people with leftovers. Between us, it’s the most cost-effective way to make something feel like a splurge.
Step-by-step instructions for Arby's-inspired tzatziki sauce
Here's how to make that signature cool, creamy yogurt sauce perfect for dipping.
Prep the Cucumber Base
Start by peeling the 1 medium English cucumber using a vegetable peeler. I like to remove all the skin because it can make the sauce bitter. Then, using the fine holes on a box grater or a food processor, grate the cucumber until you have about 2 cups of finely grated cucumber. No need to worry if it looks watery—this releases moisture that will blend into the sauce.
Transfer the grated cucumber to a clean kitchen towel or paper towels. Gather the ends and gently squeeze out all the excess liquid. This step is crucial because too much water will make your tzatziki thin and watery. You want to remove as much moisture as possible while keeping the texture fine and smooth.
Mix the Yogurt and Aromatics
In a medium bowl, combine the 1.5 cups plain Greek yogurt with the drained grated cucumber. Use a wooden spoon to stir everything together until it's fully incorporated. The yogurt should start to thicken slightly as it absorbs the cucumber. This is where the magic begins—you'll see the sauce come together right before your eyes.
Next, add the 2 cloves minced garlic cloves, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh parsley. Stir well to distribute the herbs evenly throughout the mixture. The dill and parsley will give that signature fresh, herby flavor that makes this sauce so addictive. If you're using a food processor, pulse everything together for about 10 seconds to ensure everything is well combined.
Balance Flavors with Lemon and Oil
Drizzle in the 1.5 tablespoons freshly squeezed lemon juice and 1.5 tablespoons extra-virgin olive oil. Stir again until everything is fully incorporated. The lemon juice brightens the flavors and cuts through the richness of the yogurt, while the olive oil adds a silky texture. Taste the mixture at this point—it should be tangy, fresh, and slightly garlicky.
Season with the 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper. Stir well and give it another taste. This is where you can adjust the seasoning—add a pinch more salt if needed, or a splash of lemon juice if it feels too mild. The goal is a perfect balance of tangy, herby, and slightly garlicky flavors.
Chill and Let Flavors Develop
Cover the bowl with plastic wrap and refrigerate the sauce for at least 1 hour, but I prefer 2-3 hours if you can wait. This chilling time allows the flavors to meld together beautifully and the sauce to thicken slightly. It also gives the garlic time to mellow out, so it doesn't overpower the other flavors.
Before serving, give the sauce one final stir. It should be thick, creamy, and cool—perfect for dipping fries, chicken tenders, or veggie sticks. If the sauce is too thick after chilling, you can thin it slightly with a tablespoon or two of cold water or a bit more lemon juice. If it's too thin, let it sit uncovered in the fridge for another 15-20 minutes to thicken naturally.
Pro Tips For Making Arby'S Tzatziki Sauce
- Drain, Don’t Rinse: The cucumber’s water is the enemy—it turns your sauce thin and sad. After seeding and dicing, pack the chunks into a clean kitchen towel, squeeze out every drop, then chop. I used to skip this, and my tzatziki always tasted watered down. (Yes, it’s extra work, but the texture pays off.)
- Minimize Garlic Burn: Smash those cloves with the flat side of your knife first—just enough to expose the flesh without turning them into paste. Then toss them straight into the yogurt mix whole and let them sit for 10 minutes before blending. I learned this the hard way after my sauce tasted bitter from overcooked garlic. (And no, straining isn’t worth the effort.)
- Chill Before Mixing Herbs: Cold yogurt handles herbs better—no clumping, no wilting. Pop your yogurt bowl in the fridge for 15 minutes before folding in the dill and parsley. I was skeptical until I tried it; now I never skip this step. (Pro tip: Use a fork to break up the herbs first, then gently fold—no pulsing needed.)
- Salt the Yogurt First: Season the yogurt with ½ teaspoon salt before adding anything else. Let it sit for 5 minutes—this balances the flavors and prevents a bland aftertaste. I used to add salt at the end, and my sauce always needed more. (Trust me, the salt draws out moisture, so your herbs won’t make it soggy.)
Health benefits of this dish
Probiotic Powerhouse
This tzatziki sauce is packed with live cultures from the plain Greek yogurt, which supports gut health by introducing beneficial bacteria. A 1.5-cup serving delivers about 100 billion CFU (colony-forming units), comparable to a high-quality probiotic supplement. Regular consumption can improve digestion and strengthen your immune system. 💪
Low-Calorie Crunch
At just 80 calories per ¼ cup serving, this sauce is a guilt-free way to add flavor and texture to your meals. The cucumber and herbs provide volume without significant calories, making it perfect for those watching their waistline.
It’s also fat-free if you use non-fat yogurt, though I prefer full-fat for richer texture.
Hydration Boost
The cucumber in this sauce is 95% water, which helps keep you hydrated while adding that signature crunch. The high water content also makes this a refreshing option for hot days or post-workout recovery. Pair it with grilled meats or veggies to increase your daily water intake effortlessly.
Rich in Herbs
Fresh dill and parsley contribute vitamin K and vitamin A, both essential for blood clotting and immune function. The herbs also provide antioxidants that fight inflammation. Using organic herbs when possible maximizes these benefits, though conventional herbs still offer nutritional value.
Balanced Electrolytes
The yogurt and cucumber combination provides potassium and calcium, essential electrolytes for muscle function and bone health. A ½ cup serving delivers about 15% of your daily calcium needs, supporting strong teeth and bones. This makes it a great post-exercise dip to replenish lost minerals.
Versatile for All Diets
This sauce is naturally gluten-free, dairy-free (if using coconut yogurt), and vegan with simple swaps. For a lower-carb option, skip the cucumber or use a small amount.
It’s also nut-free and soy-free, making it safe for most food allergies. Always check labels on yogurt for hidden additives if avoiding specific allergens.
Nutrition facts
Frequently asked questions
Can I make this tzatziki sauce without cucumber?
The cucumber is key for that signature crunch and refreshing flavor, but you can substitute ¼ cup grated zucchini or celery if needed. For a completely cucumber-free version, add 1 tablespoon lemon juice and 1 teaspoon apple cider vinegar to boost tanginess. The texture will be smoother but still delicious!
How do I fix watery tzatziki sauce?
If your sauce is too thin, let it sit uncovered in the fridge for 15-20 minutes to evaporate excess moisture. For immediate results, mix in 1 tablespoon cornstarch or flour with 1 teaspoon water, stir well, and chill again. Always drain grated cucumber thoroughly to prevent this issue!
Can I use dairy-free yogurt?
Yes! For a dairy-free version, use unsweetened coconut or almond yogurt (choose one with live cultures for probiotics). The texture will be slightly lighter, so add 1 teaspoon tapioca starch to thicken. Taste and adjust lemon juice—dairy-free yogurts often need extra acidity to balance.
Why does my tzatziki taste too tangy?
Too much lemon juice or sour yogurt can overpower the flavor. Balance it by adding ½ teaspoon honey or sugar to mellow the acidity. For a richer taste, stir in 1 extra tablespoon olive oil. Always taste as you go—you can adjust while mixing, unlike baking!
How long can I keep this sauce before it spoils?
This homemade tzatziki stays fresh for 5 days refrigerated in an airtight container. For longer storage, freeze for up to 3 months, though texture may separate slightly. To revive, stir in 1 tablespoon water or lemon juice after thawing. Never leave it out longer than 2 hours.