Sauces & Condiments
This Arby's tzatziki sauce recipe delivers that signature creamy, dill-packed freshness with a perfect balance of tang and crunch. The secret lies in blending thick Greek yogurt with finely grated cucumber, fresh dill, and a touch of garlic—all tossed with lemon juice for brightness.
What sets this apart is the celery addition, which brings that signature Arby's crunch without overpowering the yogurt base.
Unlike store-bought versions, this homemade sauce stays thick and creamy for hours, thanks to a simple cornstarch slurry that prevents separation. The preparation is straightforward: grate the cucumber, blend the ingredients until smooth, then chill for at least 2 hours to let flavors meld.
This ensures the perfect texture—smooth yet slightly thick enough to cling to fries, sandwiches, or veggies.
The result is a sauce that tastes like you raided Arby's kitchen—bright, herby, and just slightly sweet from the cucumber. It's versatile enough for dipping, topping, or even as a marinade, but its true magic happens when paired with crispy fries or chicken tenders.
The celery adds that signature crunch without requiring extra prep.
Best of all, this sauce keeps well in the fridge for up to 5 days, making it perfect for meal prep. Double the batch and store it in airtight containers for quick access whenever cravings strike. The blend of tangy, creamy, and crunchy elements makes this the ultimate condiment upgrade.
Ingredients for arby's tzatziki sauce
Thick Greek yogurt, fresh herbs, and a touch of crunch—this is your Arby's tzatziki shortcut!
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🧀 | 1 ½ cups | Thick, full-fat preferred |
| Cucumber 🥒 | 1 medium | Unpeeled, seeds removed |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Celery Stalks 🥬 | 1 whole | Finely chopped, for crunch |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for tang |
| Cornstarch 🌾 | 1 tsp | For thickening slurry |
| Cold Water 💧 | 1 tbsp | For cornstarch slurry |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The Greek yogurt is non-negotiable here. Fage or Chobani are my go-tos—they're thick and tangy, which is exactly what you want. The cucumber? Grab one that's firm and bright green, not waxy or soft. The celery adds that signature crunch, but if you're short on time, substitute with finely diced cucumber—just add a pinch more salt to balance. Fresh dill is a must for that signature Arby's flavor, but if you're in a pinch, dried dill at one-third the amount works in a bind. For the garlic, I like to mince it super fine so it blends smoothly without chunks.
No cornstarch? Arrowroot powder works just as well. The lemon juice should be freshly squeezed—bottled just doesn't cut it. Want to make this even more restaurant-style? Add a pinch of sugar (about 1/4 tsp) to balance the tang. The celery is key for that signature crunch, but if you're feeling adventurous, add a teaspoon of grated carrot for extra color and sweetness. For the dill, if you're using dried, make sure it's culinary dill, not the kind from the baking aisle—it's way more potent.
This sauce stays fresh for 5 days in the fridge, but it's best within the first 2 days. To keep it thick and creamy, always store it in an airtight container with the lid pressed down tight. For meal prep, I like to make a double batch and portion it into small containers—perfect for dipping fries or topping sandwiches. If it gets too thick after chilling, just stir in a splash of water or milk to loosen it up.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at the ingredients and think, "How hard can it be?"—then realize you’ve just made something restaurant-worthy. Grate a cucumber, mince some garlic, toss in dill, and you’re done. No fancy gadgets, no stress.
- Garlic-Dill Bomb: That first bite of cool yogurt with the sharp punch of garlic and bright dill? It’s like a flavor hug. The celery adds this subtle crunch that keeps it interesting—no blandness here. Honestly, I’ve tried store-bought, but this knocks it out of the park every time.
- Game for Any Meal: Slather it on gyros, dip fries in it, or pile it on sandwiches—this stuff doesn’t quit. I keep a jar in the fridge for lazy weeknights, potlucks, or when my kids demand "dippy stuff" at 7 PM. It’s the ultimate crowd-pleaser without trying too hard.
- Lasts All Week: Make a big batch (trust me, you will), and it’ll still taste fresh days later. The yogurt thickens slightly, but a splash of water fixes that. Plus, it’s cheap—just cucumbers and herbs for the bulk of the flavor. My wallet and my taste buds thank me.
Step-by-step instructions for Arby's tzatziki sauce
Here's how to recreate that perfect balance of creamy, fresh, and crunchy that makes Arby's sauce so addictive.
Prepare the Cucumber Mixture
Peel the 1 medium cucumber and remove the seeds by cutting it in half lengthwise, scooping out the seeds with a spoon, then chopping the flesh into small dice. Transfer these to a colander and sprinkle with 0.5 teaspoon salt. Toss well and let sit for 10 minutes—this draws out excess moisture. After draining, gently press the cucumber pieces against the colander sides with a clean kitchen towel to remove any remaining liquid. You want it dry but not pulpy.
This step is crucial for preventing a watery sauce. Trust me, skipping it makes all the difference. The cucumber should be completely dry before moving forward. If you're short on time, you can pat it dry with paper towels, but the salting method gives the best texture.
Combine Yogurt and Aromatics
In a medium bowl, mix the 1.5 cups plain Greek yogurt with the drained cucumber pieces. Stir until fully combined, then add the 0.5 cup chopped fresh dill, 1 whole finely chopped celery stalk, and 2 minced garlic cloves. Sprinkle with 0.25 teaspoon black pepper and 2 tablespoons lemon juice, then fold everything together gently but thoroughly.
Here's the thing—don't overmix. You want the dill and celery to stay in visible chunks for that signature Arby's texture. Give it a few stirs until everything is evenly distributed, but leave some visible flecks of green. Taste and adjust seasoning if needed, adding a pinch more salt or lemon juice if desired.
Create the Thickening Slurry
In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until completely dissolved. This slurry will give your sauce that perfect, slightly thickened consistency without making it gluey. The cold water is key—it prevents the cornstarch from clumping.
Stir the slurry into the yogurt mixture, mixing just until combined. Don't worry if it looks slightly lumpy at first—it will smooth out as it sits. Let the sauce rest at room temperature for 15 minutes before tasting. This resting period allows the flavors to meld and the thickening to fully activate.
Chill and Serve
Transfer the sauce to an airtight container and refrigerate for at least 2 hours (or up to 4 days). Chilling enhances the flavors and gives the sauce that perfect, cool, creamy texture. Before serving, give it a quick stir—you'll notice it's thickened just enough to cling to fries or sandwiches without being heavy.
This sauce is best served cold, straight from the fridge. The contrast of the cool, creamy yogurt with the warm, crispy fries is what makes it irresistible. If you're using it as a dip or sauce, serve it immediately after chilling—it won't thicken further once warmed.
Pro Tips For Making Arby'S Tzatziki Sauce
- Drain the Cucumber Twice: Wrap cucumber slices in a clean kitchen towel and squeeze out moisture for 10 minutes—this isn’t just about removing water, it’s about preventing a watery sauce. I learned this the hard way when my first batch turned into a sad, soupy mess after sitting for 20 minutes.
- Grind the Celery: Skip chopping celery stalks—run them through a food processor with the garlic and a pinch of salt first. This blends the flavors into the yogurt instead of leaving you with noticeable chunks, and it saves you from chewing while eating. (Yes, I’ve done both.)
- Salt the Yogurt First: Mix ½ teaspoon salt directly into the yogurt before adding anything else. It balances the acidity and lets the garlic and dill shine without overpowering. I used to add salt at the end, and the sauce always tasted flat until I tried this.
- Strain the Dill: Press the dill into the yogurt mixture through a fine-mesh sieve to remove stems and seeds—this keeps the sauce silky and prevents bitterness. Sounds tedious, but it’s the thing that makes the difference between a good dip and a great one. (Your mouth will notice.)
Troubleshooting perfect results
Watery Sauce Fix
If your tzatziki turns out too thin, don’t panic—this is the most common issue! The cornstarch slurry should have thickened it, but sometimes cucumbers release more moisture than expected. To fix it, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water and stir it in.
Let it sit for 10 minutes in the fridge, then check again. If it’s still too thin, repeat the process. For a quick fix, stir in 1 tablespoon plain yogurt to restore creaminess. 💧
Separation Prevention
The yogurt and cucumber can separate if not handled properly. Always use full-fat Greek yogurt (like Fage 2%) for stability. When blending, avoid overmixing—just combine ingredients gently. If separation happens after chilling, whisk vigorously to recombine.
For extra insurance, add 1/4 teaspoon xanthan gum to the yogurt before mixing (it’s a secret thickener!). Store in an airtight container with the lid pressed down to prevent moisture absorption.
Dill Overpowering?
Too much dill can make the sauce taste like a herb garden. If your batch is too strong, balance it with 1/2 teaspoon sugar or 1 extra tablespoon lemon juice. For a milder flavor, strain the sauce through a fine-mesh sieve to remove excess dill flecks before serving.
If you’re using dried dill, reduce the amount to 1/3 cup (not 1/2 cup) to avoid bitterness. Fresh dill is always better, but if you must use dried, let it steep in 1 tablespoon warm water for 5 minutes before adding to mellow the flavor.
Celery Too Strong?
The celery adds crunch but can taste bitter if overused. If your batch has a pronounced celery flavor, mask it with 1 extra tablespoon lemon juice or a pinch of sugar.
For a smoother texture, pulse the celery in a food processor for 2 seconds before adding it to the yogurt mixture. If you’re sensitive to celery, reduce it to 1/2 stalk and add 1 extra tablespoon cucumber for freshness. The key is balance—celery should enhance, not dominate.
Sauce Too Thick?
If your tzatziki is thicker than you’d like, don’t force it—this is rare but possible if you over-thicken or use low-fat yogurt. Thin it with 1 tablespoon cold water or milk, stirring gently until smooth. Avoid adding too much at once, as it can dilute the flavor.
For a quicker fix, stir in 1 teaspoon plain yogurt to restore creaminess without thinning. If the texture is still off, let it sit at room temperature for 10 minutes—sometimes it loosens naturally as it warms.
Flavor Too Mild?
A bland tzatziki usually means the seasoning needs a boost. Add 1/4 teaspoon garlic powder or 1 extra minced garlic clove for depth. A pinch of onion powder or 1/8 teaspoon smoked paprika can add complexity.
For tang, squeeze in 1 extra tablespoon lemon juice or add 1/4 teaspoon apple cider vinegar. Taste as you go—small adjustments make all the difference. If it’s still lacking, a sprinkle of freshly cracked black pepper adds a peppery kick that cuts through the creaminess. 🌶️
Nutrition facts
Frequently asked questions
Can I make this sauce without a food processor?
While a food processor makes blending easier, you can achieve the same texture by grating the cucumber finely with a box grater, then squeezing out excess moisture with a clean kitchen towel. For the dill and celery, chop them as finely as possible by hand. The key is to mix everything thoroughly and let it rest for 15 minutes before chilling—this helps distribute flavors evenly.
How long can I store homemade tzatziki?
This sauce stays fresh in an airtight container in the fridge for up to 5 days, though it’s best within the first 2-3 days for peak flavor. For longer storage, freeze it in small portions for up to 1 month. Thaw overnight in the fridge before using, and stir well to restore texture. The cornstarch slurry helps maintain its consistency even after freezing.
What can I substitute if I don’t have cornstarch?
Use arrowroot powder in a 1:1 ratio, or mix 1/2 teaspoon flour with 1 teaspoon cold water as a slurry. For a dairy-free option, try 1/2 teaspoon guar gum or 1/4 teaspoon xanthan gum (mixed into the yogurt first). These alternatives will thicken the sauce similarly, though guar gum has a slightly gummy texture. Always add thickeners gradually to avoid over-thickening.
Can I make this sauce dairy-free?
Yes! Replace the Greek yogurt with 1.5 cups full-fat coconut yogurt or a high-quality dairy-free yogurt like Silk or Kite Hill. For extra creaminess, stir in 1 tablespoon coconut milk after chilling. The texture will be slightly lighter, but the tangy, herby flavor remains. Keep in mind that dairy-free yogurts may separate more easily, so add the thickener carefully.
Why does my tzatziki separate after chilling?
Separation usually happens when the yogurt and cucumber aren’t fully combined or if the sauce sits too long before chilling. To fix it, whisk vigorously until smooth, then let it rest at room temperature for 10 minutes before refrigerating again. For prevention, always use full-fat Greek yogurt and avoid overmixing. If it separates repeatedly, try adding 1/4 teaspoon xanthan gum to the yogurt before mixing—it acts as a natural stabilizer.