Arby's Tzatziki Sauce Recipe: Cool Cucumber-Yogurt Dip With Hidden Dill Zing

This Arby's tzatziki sauce recipe delivers that signature cool, creamy, herby dip you crave with chicken fingers or veggies. The secret lies in balancing thick Greek yogurt with finely grated cucumber and fresh dill - no sour cream needed.

I've perfected this version to stay perfectly chilled and tangy for hours, just like the restaurant classic.

The foundation starts with plain Greek yogurt for that signature thickness, then fresh cucumber grated and drained to remove excess moisture. A touch of garlic, lemon juice, and olive oil builds the flavor base while fresh dill and salt bring that signature Arby's zing.

Unlike many recipes, this version skips the sour cream for a lighter, more authentic texture that still delivers maximum creaminess.

What you'll end up with is a vibrant green, cool, and tangy sauce that's perfect for dipping, drizzling, or spreading. The cucumber keeps it refreshing while the yogurt provides that rich, creamy body.

This recipe makes enough for a crowd - store it in an airtight container in the fridge for up to 5 days, though it rarely lasts that long.

The best part? This tzatziki transforms ordinary meals into something special. Use it with chicken tenders, pita chips, or as a sandwich spread. The flavor develops slightly as it sits, so it tastes even better after chilling for a few hours. Let's make this sauce!

Ingredients for arby's tzatziki sauce

Eight simple ingredients transform into that iconic cool, creamy Arby's tzatziki you crave.

The Greek yogurt is non-negotiable here—Fage or Chobani are my go-tos, but any thick, plain yogurt works. Whole milk yogurt gives extra creaminess, while non-fat keeps it lighter. For the cucumber, English cucumbers are best (less watery than Persian types), but if you only have those, just drain them extra well. Fresh dill is a must—dried won't give that signature Arby's zing. Trader Joe's often has great fresh dill at reasonable prices, or grab a big bunch and freeze half for later. The garlic should be fresh, not jarred—it makes all the difference in flavor.

No Greek yogurt? Plain vegan yogurt works in a pinch (just check for tanginess first). Skip the vinegar if you're sensitive to acidity, but it's what gives this sauce that signature tang. Substitute with extra lemon juice if needed. For the cucumber, if you forget to peel it, just grate and drain it twice—no one will notice. The olive oil can be swapped for avocado oil if you prefer a milder taste. And if you're out of fresh dill, parsley works at half the amount—it won't be identical, but it'll still be delicious.

This sauce keeps beautifully in the fridge for 5-6 days, though it rarely lasts that long. Store it in an airtight container with plastic wrap pressed right on the surface to prevent a skin from forming. Portion into small containers if you're making it ahead for parties—it's perfect for meal prep. The flavor actually improves after chilling for a few hours, so make it a day ahead if you can. Freezes for up to 3 months if you want to stock up, though texture changes slightly after thawing.

Step-by-step instructions for Arby's tzatziki sauce

Here's how to make this cool, creamy sauce that's perfect for dipping or spreading.

Peel the whole English cucumber and cut it in half lengthwise. Scoop out the seeds using a spoon—this keeps your sauce from getting watery. Then, grate the cucumber using the large holes of a box grater or the shredding disk of a food processor. Transfer the grated cucumber to a clean kitchen towel or cheesecloth and squeeze out every last drop of moisture. You want it dry because excess water will make your sauce thin and gloopy.

I like to work in batches if needed, but don't rush this step. The drier the cucumber, the thicker and more stable your sauce will be. If you're short on time, you can use a paper towel to press out moisture, but a clean towel or cheesecloth works best for getting it really dry.

In a medium bowl, combine the 1.5 cups plain Greek yogurt with the drained cucumber. Stir well to break up any clumps and distribute the cucumber evenly. Add the 0.5 cup chopped fresh dill, 2 minced garlic cloves, and 0.5 teaspoon kosher salt. Mix everything together until fully incorporated—you should see the dill and garlic dispersed throughout the yogurt mixture.

Here's the thing—don't skip the salt at this stage. It helps draw out any remaining moisture from the cucumber and balances the flavors as they develop. If you're using full-fat yogurt, you might want to taste it now to adjust the salt level, but with non-fat, you'll likely need to add more later.

In a separate small bowl, whisk together the 0.25 cup extra-virgin olive oil, 2 tablespoons lemon juice, and 1 tablespoon white vinegar. Slowly drizzle this mixture into the yogurt while stirring constantly. Start with just half of the mixture and taste the sauce. You want it to be creamy but still spreadable—not too thick, but not runny either.

If it's too thick after adding all the oil mixture, you can thin it with a teaspoon or two of cold water. If it's too thin, let it sit at room temperature for 10-15 minutes—the yogurt will naturally thicken up. The key is balance: the olive oil adds richness, the lemon juice brightens it up, and the vinegar gives that signature tang that makes Arby's sauce so addictive.

Cover the bowl with plastic wrap and refrigerate the sauce for at least 1 hour, but ideally 2-3 hours. This chilling time is crucial because it lets all the flavors meld together and the sauce reach its perfect consistency. When you take it out, give it a good stir before serving—this helps redistribute any settled ingredients.

Pro tip: If you're in a hurry, you can speed up the chilling process by placing the bowl in the freezer for 30 minutes, then finishing in the fridge. But don't skip this step entirely—the flavor development happens during this resting period. The longer it chills, the more pronounced the dill flavor becomes and the creamier the texture gets.

Before serving, taste the sauce and adjust the seasoning if needed. You might need a pinch more salt, a splash of lemon juice, or even a tiny bit more vinegar to get that perfect balance. Once you're happy with the flavor, transfer the sauce to a serving bowl or airtight container.

This sauce is best served cold, straight from the fridge. It pairs perfectly with pita chips, fresh veggies, or even as a topping for grilled meats. The texture should be thick enough to cling to foods without being gluey, and the flavor should be bright, fresh, and just tangy enough to make your taste buds dance. Enjoy it immediately or store it in the fridge for up to 5 days—though I doubt it'll last that long!

Troubleshooting your arby's tzatziki sauce

Watery Sauce Fix

If your tzatziki turns out too thin, don’t panic! The most common cause is excess moisture from the cucumber. Drain it longer—transfer the grated cucumber to a clean kitchen towel, fold it into a bundle, and squeeze tightly for 5-10 extra minutes.

For immediate fixes, stir in 1 tablespoon of plain flour or ½ teaspoon of cornstarch mixed with 1 teaspoon cold water until fully dissolved. Let it thicken for 10 minutes in the fridge before serving. 💧

Separation Issues

When yogurt and oil separate, it’s usually due to insufficient emulsification. Whisk vigorously for 2 full minutes after adding the oil-lemon-vinegar mixture to combine them properly. For stubborn separation, blend everything in a food processor for 15 seconds on low speed.

If it still separates, add 1 teaspoon of Dijon mustard—it acts as a natural emulsifier without altering flavor. Always chill before serving to stabilize further. 🌀

Flavor Too Mild

A weak dill flavor? Double the fresh dill to 1 cup and add 1 teaspoon of dill seed (toasted lightly in a dry pan for 30 seconds) for depth. For extra tang, increase the white vinegar to 2 tablespoons or add ½ teaspoon of lemon zest.

If the garlic taste is missing, add 1 extra clove and let it sit for 10 minutes before mixing—this intensifies the flavor without bitterness. 🌿

Sauce Too Thick

Over-thickened tzatziki is often from over-draining the cucumber or using too much yogurt. Thin gradually with cold water, 1 teaspoon at a time, while stirring constantly. For a smoother texture, blend for 10 seconds in a food processor.

If it’s still too stiff, let it sit at room temperature for 15 minutes—yogurt naturally softens. Avoid adding liquid too quickly, or you’ll risk thinning it too much. 🥄

Dill Clumping

Fresh dill can form clumps if not chopped finely enough. Pulse it in a food processor for 5 seconds before mixing with yogurt, or use a sharp knife to mince it as small as possible. For a smoother sauce, strain the mixture through a fine-mesh sieve after combining all ingredients.

If clumps persist, blend the entire sauce for 10 seconds on low speed—just don’t over-blend, or it’ll turn into a paste. 🌱

Preventing Bacterial Growth

Tzatziki’s yogurt base makes it prone to spoilage if not handled properly. Always use pasteurized yogurt and store the sauce at 40°F or below in an airtight container. Press plastic wrap directly on the surface to minimize air exposure.

If the sauce smells sour or tangy beyond normal, discard it—this isn’t the same as flavor development. For extra safety, add ½ teaspoon of apple cider vinegar as a preservative if storing beyond 3 days. ❄️

Frequently asked questions