Arby’s Tzatziki Sauce Copycat Recipe

Arby’s tzatziki sauce is the cool, garlicky Greek-style dip that shows up on their gyro sandwiches, and this copycat version takes about 10 minutes to put together at home. If you have a gyro night planned or just want something better than store-bought for dipping pita, this is the one to make.

It keeps well in the fridge for several days, so you can make it ahead and pull it out whenever you need it.

Why I Love This Recipe

The yogurt base stays thick and creamy because you start with full-fat Greek yogurt, which holds its texture even after the cucumber is mixed in. That cucumber has to be drained first, or the sauce goes watery fast.

What I like most is the balance: tangy yogurt, sharp raw garlic, a little lemon, and fresh dill. Nothing complicated, just each flavor pulling its weight.

Recipe Ingredients

• 1 cup full-fat Greek yogurt – Full-fat gives the creamiest result; low-fat works but the sauce will be thinner
• 1/2 medium cucumber – English or Persian cucumber preferred; they have fewer seeds
• 2 cloves garlic – Fresh only; jarred garlic tastes flat here
• 1 tbsp fresh dill – Fresh dill has a grassy brightness that dried dill cannot replicate the same way
• 1 tbsp lemon juice – Freshly squeezed; about half a lemon
• 1 tbsp olive oil – Extra-virgin; adds a subtle richness to the base
• 1/2 tsp salt – Kosher salt preferred; use a little less if using fine table salt
• 1/4 tsp black pepper – Freshly ground

Variations / Substitutions

• Dried dill – Use 1 tsp dried in place of 1 tbsp fresh; the flavor will be earthier and less bright.
• Garlic powder – Swap in 1/4 tsp garlic powder if raw garlic is too sharp for your taste; the sauce will be milder and more mellow.
• Sour cream – Replace up to half the Greek yogurt with full-fat sour cream for a richer, slightly tangier sauce.
• Dairy-free – Unsweetened coconut yogurt works in a 1:1 swap; expect a faint coconut note in the background.
• Lime juice – Use 1 tbsp lime juice instead of lemon for a sharper citrus edge that works well with Mexican-style wraps.
• Extra heat – Stir in 1/4 tsp cayenne or a few drops of hot sauce if you want a gentle kick behind the cool yogurt.

If you enjoy this on a wrap, you might also want to try a Homemade Chicken Gyro recipe next.

How To Make Tzatziki Sauce

Step 1: Drain the Cucumber

Grate the 1/2 medium cucumber on the large holes of a box grater. Pile the shredded cucumber onto a clean kitchen towel or a few layers of paper towels, then squeeze firmly over the sink until you have removed as much liquid as possible. This takes about 30 seconds of real pressure. You want the cucumber as dry as you can get it.

The difference between watery tzatziki and thick tzatziki is almost entirely this step. Skipping or rushing it means your sauce will be loose after a few minutes in the bowl, no matter how good the yogurt is.

Step 2: Whisk the Yogurt Base

In a medium bowl, add the 1 cup full-fat Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk everything together for about 30 seconds until the oil is incorporated and the mixture looks smooth and uniform.

The yogurt should look glossy and pourable but still thick enough to coat the back of a spoon. If it looks curdled or separated, whisk for another 15 seconds.

Step 3: Fold in the Garlic, Cucumber, and Dill

Mince the 2 cloves garlic as finely as you can, then add them to the yogurt base. Add the drained cucumber and the 1 tbsp fresh dill. Fold everything together with a spatula using slow, gentle strokes so the cucumber stays distributed evenly rather than clumping.

Taste the sauce now and adjust salt if needed. Raw garlic sharpens as it sits, so if you find it a little loud at first, give it 5 to 10 minutes in the fridge and taste again.

Step 4: Chill and Serve

Cover the bowl and refrigerate for at least 20 minutes so the flavors come together and the sauce firms back up to a dippable consistency. When you are ready to serve, spoon the tzatziki into a serving bowl, swirl the top with the back of a spoon, and finish with a light drizzle of olive oil and a small sprig of fresh dill on top.

Recipe Tips

• Grate, do not chop the cucumber. Grated cucumber releases more water, which means the draining step actually works. Finely diced cucumber holds onto moisture and leaves wet pockets in the sauce.
• Let it rest before you judge the garlic. Raw garlic mellows noticeably after 15 to 20 minutes in the fridge. If the garlic tastes aggressive right after mixing, chill it before deciding whether to add more or less next time.
• Use cold yogurt straight from the fridge. Starting with cold yogurt helps the sauce come together thicker and it will be at the right temperature for serving sooner.
• Make a double batch if you plan to use it for gyros and dipping. A single cup of yogurt does not go far once it hits a pita sandwich, and the sauce keeps well for 3 days.

Sauce thickness varies a bit by the yogurt brand you use:

Yogurt Type	Expected Thickness	Notes
Full-fat Greek yogurt	Thick, holds shape	Best result
Low-fat Greek yogurt	Medium, slightly loose	Drain cucumber extra well
Regular (non-strained) yogurt	Thin, pourable	Strain through cheesecloth first
Coconut yogurt (dairy-free)	Medium	Check it is unsweetened

How To Store

• Refrigerate – Store in an airtight container for up to 3 days. Stir before serving; a little liquid may pool on top, which is normal.
• Serve Cold – This sauce is meant to be served cold or at room temperature. Do not heat it.

What To Serve With Tzatziki Sauce

Tzatziki is the natural partner for a lamb or chicken gyro, where its coolness cuts through the richness of the meat. It also works as a dip alongside warm pita bread and sliced raw vegetables like cucumber, carrots, and bell pepper, where the crunch of the vegetables against the creamy sauce makes for a satisfying contrast. Spoon it over a bowl of seasoned ground lamb and rice for a fast weeknight dinner that needs almost no other sauce.

Frequently Asked Questions

Can I make this sauce the night before?

Yes, and it actually gets better after a few hours in the fridge as the garlic mellows and the flavors settle together. Make it up to 24 hours ahead and stir before serving.

Why is my tzatziki watery?

The cucumber was not drained thoroughly enough. Squeeze the grated cucumber in a towel until you see almost no more liquid coming out, then re-stir the sauce and refrigerate for 20 minutes.

Can I freeze tzatziki?

No. Greek yogurt separates and becomes grainy when frozen, and the cucumber turns mushy. This one is fridge-only.

How much does this recipe make?

This batch makes roughly 1 cup of finished sauce, enough for 2 to 3 generous gyro sandwiches or a small dipping bowl for 4 people.

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