Sauces & Condiments
This Arby's tzatziki sauce recipe captures the perfect balance of cool, creamy yogurt and refreshing cucumber with a bright herby kick. The secret lies in blending Greek yogurt with finely grated cucumber, minced garlic, and a touch of lemon juice—creating a sauce that's smooth, tangy, and impossible to resist.
What sets this version apart is the careful ratio of ingredients, ensuring the cucumber adds freshness without overpowering the yogurt's richness.
The preparation is straightforward but requires attention to detail for that signature restaurant-quality texture. You'll start by grating the cucumber and draining excess moisture, then mix it with yogurt, garlic, olive oil, and a blend of fresh herbs like dill and parsley.
The result is a sauce that's thick enough to cling beautifully to chicken tenders or fries, yet light enough to enhance any dish without overwhelming it.
Once mixed, this tzatziki sauce needs time to develop its full flavor—about 30 minutes in the refrigerator allows the ingredients to meld together perfectly. The cool, creamy consistency makes it ideal for dipping, drizzling, or even spreading on sandwiches.
It stays fresh for up to 5 days when stored properly, making it a versatile addition to any meal prep.
Whether you're serving it with crispy chicken tenders, fresh vegetables, or warm pita bread, this tzatziki sauce delivers that signature Arby's tang and freshness. The key is balancing the acidity of the lemon with the creaminess of the yogurt, ensuring every bite is bright, herby, and utterly satisfying.
Let's make it!
Ingredients for arby's tzatziki sauce
Nine ingredients blend into Arby's signature cool, creamy, herby sauce perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🧀 | 1 ½ cups | Full-fat for creaminess, unsweetened |
| English Cucumber 🥒 | 1 whole | Unpeeled, excess moisture drained |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light variety preferred |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Parsley 🌿 | ⅛ cup | Finely chopped, flat-leaf preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, not powdered |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no pulp |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
The Greek yogurt is non-negotiable—full-fat Fage or Chobani delivers the richest texture. Trader Joe's carries excellent options, but any plain, unsweetened brand works. For the cucumber, English cucumbers are ideal—they're seedless and mild, but if you only have Persian, use half the amount. Grate it finely and let it drain in a sieve for 10 minutes to remove excess moisture, or the sauce will turn watery. The garlic should be freshly minced—pre-minced jars lack the bright punch. Store-bought minced garlic in tubes is a great shortcut if you're short on time.
No fresh dill? Dried dill at one-third the amount works, but the flavor won't be as bright. Substituting parsley for dill is a no-go—they have completely different profiles. Running out of lemon juice? Lime juice at the same quantity gives a tangy twist, though it changes the classic flavor slightly. For extra creaminess without yogurt, add 1 tbsp sour cream. The olive oil is more than just fat—it carries the herby notes, so don't skimp on quality. A light, fruity EVOO like California Early Harvest works beautifully. If you prefer a thicker sauce, add an extra 0.25 cup of drained cucumber.
This sauce develops its full flavor over 30 minutes in the fridge, so plan ahead. Store in an airtight container with a thin layer of olive oil on top to preserve freshness. Keeps for 5 days in the refrigerator or 3 months frozen in ice cube trays. For restaurant-quality texture, chill it thoroughly before serving. The sauce thickens as it sits, so if it seems too thick when first mixed, let it rest before tasting. Always taste before serving—adjust salt and lemon to balance the tang and creaminess.
Why You'll Love This Recipe
- No-Fuss Ingredients: I keep Greek yogurt and cucumbers on hand anyway, so this costs me pennies. The dill and parsley? I grow a little pot on my windowsill—free freshness, every time.
- Creamy Yet Bright: That tangy yogurt base gets this sauce right, but the grated cucumber keeps it light. Honestly, the olive oil finish makes it taste like a fancy restaurant dip, not something I threw together.
- Potluck Hero: Between us, this is my go-to for gatherings. It pairs with pita, veggies, or even grilled chicken—no one ever asks what’s in it, they just keep reaching for more.
- Lasts All Week: I make a big batch on Sundays and it’s still perfect by Friday. The parsley keeps it fresh, and the yogurt thickens just enough to stay smooth. My lazy Tuesday self thanks me every time.
Step-by-step instructions for Arby's-inspired tzatziki sauce
This method delivers that signature Arby's tzatziki balance—creamy, tangy, and herby without separation.
Prepare the Cucumber Base
Peel the whole English cucumber and cut it in half lengthwise. Scoop out the seeds using a spoon—this removes excess moisture that would make your sauce watery. I like to use a mandoline for even slices, but a sharp chef's knife works too. Chop the cucumber flesh into ¼-inch dice, then transfer to a clean kitchen towel.
Wrap the diced cucumber in the towel and gently squeeze out all remaining moisture. This step is non-negotiable—Arby's sauce has that signature thickness that comes from perfectly drained cucumbers. Let it sit for 5 minutes while you prep the rest of the ingredients. The longer it drains, the creamier your final sauce will be.
Mix the Core Ingredients
In a medium bowl, combine the 1.5 cups plain Greek yogurt with the drained cucumber. Use a silicone spatula to gently fold everything together until fully incorporated. Avoid overmixing—you want to maintain that light, airy texture. The yogurt should look like it's just starting to coat the cucumber pieces evenly.
Next, add the 0.25 cup finely chopped fresh dill and 0.125 cup finely chopped fresh parsley. These herbs are the secret to that bright, herby zing. I like to use a microplane for the dill stems—they pack even more flavor. Sprinkle in the 0.5 tsp Diamond Crystal kosher salt and 0.25 tsp ground black pepper and mix thoroughly. This is where the foundation of your sauce comes together.
Incorporate the Aromatics
In a small bowl, whisk together the 0.25 cup extra-virgin olive oil (light variety preferred) with the 2 tbsp freshly squeezed lemon juice and the 2 minced garlic cloves. The lemon juice should be freshly squeezed—bottled juice lacks the bright acidity that balances the richness. Let this mixture sit for 2 minutes to allow the garlic to infuse the oil.
Gradually pour this oil mixture into the yogurt-cucumber blend while stirring continuously. This slow incorporation prevents the sauce from breaking. Taste as you go—you should notice the bright citrus cutting through the creamy yogurt and the garlic adding depth. The sauce should be smooth but still have that signature chunky texture from the cucumber and herbs.
Rest and Adjust for Perfection
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows all the flavors to meld together and the sauce to reach its ideal consistency. I know it's tempting to eat it immediately, but patience here makes all the difference—Arby's sauce has that professional restaurant quality that comes from proper resting.
After chilling, give the sauce one final taste. If it needs more brightness, add another ½ teaspoon lemon juice. For extra creaminess, stir in 1-2 tablespoons additional Greek yogurt. The sauce should be thick enough to coat the back of a spoon but still spread easily. Serve chilled with pita chips, grilled meats, or as a dip for fresh vegetables.
Pro Tips For Making Arby'S Tzatziki Sauce
- SALT THE YOGURT: Sprinkle a pinch of salt directly into the Greek yogurt before mixing—it prevents watering down later. I used to skip this, and my sauce always ended up too thin, no matter how much I drained the cucumber.
- DRAIN THE CUCUMBER WELL: Cut the cucumber, toss with 1 tablespoon salt, and let sit in a colander for 10 minutes. Squeeze it dry like you’re wringing out a dish towel—this keeps your sauce from tasting like a soggy salad.
- CHOP HERBS FINE: Pulse dill and parsley in a food processor for 3-4 seconds, not until it’s paste. Over-processing turns them to mush, and you’ll taste the difference in every bite.
- REST THE SAUCE: Let the tzatziki sit covered in the fridge for at least 30 minutes before serving. The flavors meld, and the texture thickens—trust me, it’s worth the wait.
Troubleshooting your arby's tzatziki sauce
Sauce Too Thin?
If your tzatziki turns out watery, the issue is almost always excess cucumber moisture. The fix is simple: drain the cucumber longer—wrap it in a clean kitchen towel and squeeze for an extra 5-10 minutes.
For an immediate fix, stir in 1 tablespoon plain Greek yogurt or 1 teaspoon cornstarch mixed with 1 tablespoon cold water to thicken. Let it rest for 15 minutes before serving—this helps the sauce stabilize. 💧
Separation Issues
When yogurt and oil separate, it’s usually from overmixing or adding the oil too quickly. To prevent this, whisk the oil and lemon juice separately first, then slowly drizzle it into the yogurt while stirring gently.
If separation happens, simply whisk vigorously for 30 seconds to re-emulsify. For stubborn cases, add ½ teaspoon Dijon mustard—it acts as a natural emulsifier. Always taste before serving to adjust balance. 🥄
Herbs Too Strong?
Fresh herbs can overpower if not balanced properly. If your tzatziki tastes like a garden instead of a sauce, reduce the herbs by ¼ cup next time. For immediate fixes, add 1 teaspoon honey or 1 extra tablespoon lemon juice to mellow the flavor.
If you prefer milder herbs, swap ¼ cup of the dill for ¼ cup fresh mint—it’s brighter but less overpowering. Taste as you go to avoid overdoing it. 🌿
Lemon Too Tangy?
If the lemon juice makes your sauce taste too sharp, balance it with a pinch of sugar (½ teaspoon) or 1 extra teaspoon olive oil to soften the acidity. For a smoother texture, add 1 tablespoon sour cream—it rounds out the flavors while adding creaminess.
If you’ve already added too much lemon, stir in ½ teaspoon honey or 1 teaspoon plain yogurt to neutralize. Always adjust gradually! 🍋
Garlic Overpowering?
If the garlic flavor dominates, reduce it to 1 clove next time. For immediate fixes, add 1 extra tablespoon olive oil or ½ teaspoon honey to mellow the sharpness.
If you love garlic but want subtlety, roast the cloves at 375°F for 10 minutes before mincing—they’ll be sweeter and less pungent. Taste as you mix to avoid overdoing it. 🧄
Sauce Too Thick?
If your tzatziki is too dense, stir in 1-2 tablespoons cold water or 1 tablespoon lemon juice to loosen it up. For a smoother texture, blend it briefly with an immersion blender (pulse 2-3 times).
If it’s still too thick, let it sit at room temperature for 10 minutes—it’ll naturally thin out. Avoid adding too much liquid at once, or you’ll risk separation. 🥣
Nutrition facts
Frequently asked questions
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt will work, but you'll sacrifice that signature creamy texture. Greek yogurt is strained, making it thicker and richer—key for Arby's-style tzatziki. If you must use regular yogurt, stir in 1 tablespoon sour cream or 1 teaspoon cornstarch to mimic the thickness. The flavor will be slightly less tangy too.
How do I make this sauce vegan?
Swap the Greek yogurt for ½ cup coconut yogurt plus ½ cup silken tofu blended smooth. Use the same cucumber and herb amounts, but add 1 teaspoon apple cider vinegar for acidity and 1 tablespoon olive oil to bind. The texture will be slightly lighter, but still refreshing. Chill for 30 minutes before serving.
Why does my tzatziki taste bland?
Most likely, your herbs aren't fresh enough or the lemon isn't bright. Always use fresh dill and parsley—dried herbs lose potency. For extra zing, add ½ teaspoon red pepper flakes or 1 teaspoon capers (chopped) for umami. If it still tastes flat, increase the lemon juice to 3 tablespoons and let it rest 1 hour longer in the fridge.
Can I make this sauce ahead of time?
This sauce actually tastes better after 24 hours as the flavors meld. Store in an airtight container with a thin layer of olive oil on top to preserve freshness. It keeps well for 5 days in the fridge. For longer storage, freeze in 1-tablespoon portions—thaw overnight in the fridge before using.
What's the best way to serve this tzatziki?
Arby's-style tzatziki shines with crispy chicken tenders, pita chips, or grilled vegetables. Try it as a dip for falafel or gyro meat, or spread it on sandwiches instead of mayo. For a restaurant twist, drizzle it over seared scallops or grilled shrimp skewers. The key is serving it chilled—never at room temperature.