Arby's Tzatziki Sauce Recipe: Cooling Yogurt Freshness With Crisp Celery Crunch

This Arby's tzatziki sauce recipe delivers that signature cooling yogurt freshness with a crisp celery crunch that makes every bite feel like a refreshing break. The secret lies in balancing thick Greek yogurt with finely diced cucumber and celery—both essential for that signature texture.

I developed this version after analyzing the restaurant's sauce, ensuring the perfect harmony of tangy lemon, aromatic garlic, and fresh dill that defines classic tzatziki.

The sauce starts with full-fat Greek yogurt for creaminess, but don't worry—it stays light and refreshing thanks to the cucumber-celery blend. A touch of garlic and lemon juice brightens the flavors, while olive oil adds richness without overpowering.

The key is straining the cucumber mixture thoroughly to eliminate excess moisture, which guarantees that perfect thick-yet-spreadable consistency.

What you'll end up with is a sauce that's tangy, herby, and just crisp enough to cut through rich foods like chicken tenders or fries. It keeps beautifully in the fridge for up to 5 days, making it perfect for meal prep.

The best part? This version stays true to Arby's signature taste while being easier to make at home with simple pantry staples.

For extra flavor variations, try adding a pinch of red pepper flakes for a spicy kick or swap the Greek yogurt for coconut yogurt for a vegan version.

The possibilities are endless while maintaining that classic tzatziki essence. Let's get started on making this sauce that'll elevate every dish it touches.

Ingredients for arby's tzatziki sauce

This creamy, tangy sauce delivers Arby's signature crunch with just nine simple ingredients.

The Greek yogurt is non-negotiable here—Fage 2% or Chobani full-fat from the refrigerated section are my go-tos. They're thick enough to hold shape without straining. For the cucumber and celery, organic from the farmers market has the crispest texture, but store-bought works too. Look for celery with bright green stalks and cucumbers that feel heavy for their size. The dill? Fresh is a must—dried just won't give you that bright, herby punch. I always buy extra because I use it in everything from salads to soups.

No Greek yogurt? Coconut yogurt or vegan Greek-style yogurt works perfectly for a dairy-free version. The cucumber mixture can be strained through a fine-mesh sieve or even a clean kitchen towel twisted into a pouch for extra thickness—this is what gives it that signature Arby's texture. Short on fresh dill? Dried dill at one-third the amount gets you close, but you'll miss that fresh aroma. The olive oil adds richness without overpowering—Trader Joe's or California Olive Ranch are my favorite budget-friendly brands. And if you're feeling spicy, add a pinch of red pepper flakes for a kick.

This sauce tastes even better the next day as flavors meld. Store it in an airtight container with a thin layer of olive oil on top to preserve freshness—keeps for 5 days in the fridge. For meal prep, I portion it into small containers so it's ready to grab for sandwiches or dipping. Freezes beautifully for 3 months if you want to make a big batch. The key to longevity? Always keep that olive oil layer on top—prevents the dill from turning brown and keeps everything vibrant.

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

This method delivers the signature Arby's tzatziki—creamy, tangy, and packed with that signature celery crunch.

Line a fine-mesh strainer with cheesecloth or a coffee filter over a medium bowl. Spoon in the 2 cups Full-Fat Plain Greek Yogurt and let it drain for 15-20 minutes in the refrigerator. This step removes excess moisture, giving you that signature thick, spreadable texture Arby's is known for.

I like to press gently on the yogurt with a spoon as it drains to speed things up. The result should be a thick, almost custard-like consistency—this is your foundation. If you're short on time, you can skip this step, but the sauce won't be quite as luxurious.

Peel and finely dice the 1.5 cups Cucumber, removing all seeds to prevent a watery sauce. Cut the 1 cup Celery Stalks into tiny dice—think rice-sized pieces for that signature crunch. Mince the 2 whole Garlic Cloves as finely as possible, almost into a paste, so they distribute evenly.

Chop the 0.25 cup Fresh Dill into small pieces—you want visible flecks, not a smooth paste. The key here is to work quickly so the cucumber doesn't release too much liquid. I like to keep everything in separate bowls until ready to combine, which prevents the celery from getting soggy.

In a large mixing bowl, combine the drained yogurt with the diced cucumber, celery, minced garlic, and chopped dill. Stir gently but thoroughly to distribute everything evenly. The mixture will look vibrant green with little white flecks from the garlic and celery.

Here's the thing—don't worry if it looks a little watery at this stage. The cucumber releases moisture as it sits, and that's normal. We'll fix that in the next step. Taste the mixture now—it should be tangy from the yogurt and fresh from the vegetables, but needs that bright acidity and richness.

Drizzle in the 0.25 cup Extra-Virgin Olive Oil while stirring continuously. Then add the 2 tbsp Lemon Juice, 0.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp Black Pepper. Mix well until fully incorporated—you should see the oil emulsify with the yogurt, creating that signature creamy texture.

This is where the magic happens. The olive oil adds richness while the lemon juice cuts through the creaminess, balancing all the flavors. Taste again and adjust seasoning if needed—you might want a touch more salt or lemon depending on your yogurt's tanginess. The sauce should be cool, creamy, and perfectly balanced.

Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together and gives the cucumber time to release any remaining moisture, which will be absorbed by the thick yogurt base.

I know it's tempting to eat it immediately, but trust me—waiting makes all the difference. After chilling, give it one final taste. The flavors should be bright, fresh, and perfectly balanced with that signature crunch from the celery. Serve it immediately with your favorite dipping items for the ultimate Arby's-style experience!

Regional styles of this arby's tzatziki sauce

American Diner Twist

This Arby's-inspired version keeps the classic Greek roots but adds a celery-forward crunch that diners love. The secret? Extra-fine celery dice—cut them so small they disappear into each bite, creating that signature texture without overwhelming the yogurt base.

I find organic celery from Trader Joe's stays crispest when stored in the crisper drawer with a paper towel wrapped around the bunch. 🥒

For an extra diner-friendly touch, add 1 tbsp finely chopped red onion to the vegetable mix. The sharpness complements the garlic beautifully and gives that familiar fast-food tang. Just

Southern U.S. Heat Kick

If you're serving this in the Southern states where spice is king, add ½ tsp hot sauce (like Crystal or Tabasco) or ¼ tsp cayenne pepper to the finished sauce. This version pairs perfectly with Arby's signature crispy chicken tenders or curly fries. I like to let it sit for 10 minutes after adding heat to let the flavors mingle—this prevents the spice from burning your tongue on first bite. 🌶️

For a smoky twist, swap ½ tsp of the black pepper for smoked paprika in the seasoning. This works surprisingly well with the cool yogurt base and gives it that subtle BBQ joint vibe. Just don't overdo it—you want the smokiness to enhance, not dominate, the fresh herbs.

Midwest Comfort Adaptation

The Midwest loves their sauces thick and hearty, so this version calls for ¼ cup mayonnaise mixed into the yogurt base after straining. The extra fat makes it richer and more spreadable—perfect for Arby's-style roast beef sandwiches or onion rings.

I use Hellmann's for its neutral flavor, but any good-quality mayo works. The key is to fold it in gently so it doesn't break the yogurt's texture. 🥪

For an extra Midwest touch, add 1 tsp finely chopped chives to the herb mix. The mild onion flavor pairs perfectly with the celery and gives it that familiar diner sauce character.

This version keeps well for up to 6 days in the fridge—great for meal prep when you're feeding a crowd!

West Coast Freshness

Out West, they prefer their tzatziki lighter and brighter, so this version skips the mayo and adds 1 tbsp fresh lime juice instead of lemon. The extra acidity cuts through the richness beautifully, making it perfect for Arby's-style chicken sandwiches or as a dip for veggie platters.

I also like to add 1 tbsp finely chopped mint alongside the dill for that West Coast freshness. 🍋

The West Coast also loves their sauces extra crisp, so I recommend adding 2 tbsp finely diced radish to the vegetable mix. The peppery bite adds a nice contrast to the creamy yogurt.

For serving, drizzle with a few drops of chili oil (like La Choy) for a subtle heat that's all the rage in California diners.

Frequently asked questions