CAVA Tzatziki Recipe (Easy Copycat)
CAVA’s tzatziki is one of those menu items that keeps customers coming back, that cool, creamy sauce that makes every bowl, pita, and plate taste more complete. This dip layers full-fat Greek yogurt with shredded Persian cucumber, fresh dill, and sharp garlic for a sauce that is rich and tangy with just the right amount of herbal freshness. Skipping the heavy acidity found in some versions keeps this copycat extra smooth while the yogurt still provides enough zing to make every bite interesting.
Add this site as a preferred Google source!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What makes CAVA Tzatziki so good?
This modern take on a traditional tzatziki is a customer favorite at CAVA. This recipe skips the standard acidity and keeps the dip extra rich and creamy, with the plain Greek yogurt providing just enough zing to keep things interesting.
The stars here are the slightly citrus notes of the fresh dill and the sharpness of the garlic, which makes this version a wonderful topping for grilled meat and fried foods. The shredded cucumber adds crunch while adding a subtle coolness to the dip. The result is a tzatziki that enhances the flavor of whatever you use it on without being overpowering.
CAVA-style Tzatziki ingredients and their roles in this recipe
- Persian cucumber – with few seeds and a thin skin, Persian cucumbers bring the perfect amount of crunch and coolness to this dip. If you can’t find a Persian cucumber, an English cucumber is a great substitute.
- Plain Greek yogurt, full-fat – lends a rich creaminess to the dip and gives it the essential tang that makes tzatziki such a great condiment for grilled meat. The full-fat variety is necessary here to help tame the sharpness of the raw garlic.
- Fresh dill – adds a slight citrusy freshness to the tzatziki, along with the herbaceous flavor characteristic of this cuisine.
- Garlic – cuts through the creaminess of the Greek yogurt with tiny bits of sharpness and flavors all the yogurt with milder hints of garlic.
- Salt – enhances the flavors of the other ingredient and pulls some moisture from the cucumbers that flavors the dip[ and thins it out slightly.
How to make a copycat CAVA Tzatziki from scratch:
To prepare this CAVA Tzatziki recipe:
- Wash and dry the cucumber. If you are using a Persian or English cucumber, there’s no need to peel it; if you are using another variety, peel it, cut it in half, and use a spoon to remove the seeds.
- Use a box grater to shred the cucumber into medium-length strands.
- Wrap the shredded cucumbers in a clean kitchen towel and squeeze as much water out as possible.
- Place the squeezed cucumber into a large mixing bowl.
- Add the plain Greek yogurt to the bowl.
- Finely chop the fresh dill and add to the mixing bowl.
- Mince the garlic and add it to the bowl.
- Add the salt, and mix well.
- Taste and add more salt, if needed.
- Cover the mixing bowl with plastic wrap and chill for at least 30 minutes to let the flavors come together.
What to serve with this CAVA Tzatziki recipe
You can use tzatziki as a veggie dip, a sandwich spread, or a sauce on grilled meat. But why not make it a Greek-inspired meal by whipping up some other Mediterranean recipes, like the ones below?
CAVA Harissa Honey Chicken – The combination of heat from harissa, sweetness from honey, and a hint of smokiness from smoked paprika makes this chicken stand out. It is excellent served as a skewer, in a pita sandwich, or as a topping for a rice or grain bowl.
Garlic Hummus – Have you ever tried homemade hummus? It puts the store-bought variety to shame, and since it’s so quick and simple to make, there’s no reason not to. This garlicky version uses canned chickpeas for convenience, but the aromatic garlic, nutty tahini, tangy lemon juice, and plenty of fruity olive oil ensure that it tastes amazingly fresh.
CAVA Crazy Feta – This dip is dangerously good. It blends the salty tang of fresh feta with the heat of a jalapeno, with plenty of rich olive oil, for an addictive dip that pairs well with crackers, vegetables, and as a sandwich spread. One bite and you’ll want to keep a bowl in the fridge at all times.
Storage instructions for this CAVA Tzatziki recipe
Refrigerator Storage: Store in an airtight container for up to 3 days. The tzatziki is best within 24 hours of making, as the cucumber continues to release liquid over time.
Reheating Method: This is a cold dip and is not intended to be heated. Stir before serving if any liquid has separated and settled.
Freezer Storage: Not recommended. The yogurt base does not freeze well and will separate upon thawing.
More dipping sauces to make
- Dill Dip
- Green Goddess Dip
- Jan Sauce for Chicken
- Pina Colada Coconut Shrimp Sauce
- Wingstop Blue Cheese Dip
Find lots of easy sauce and dip recipes right here on CopyKat!
Plus you’ll get great new recipes from us every week!
CAVA Tzatziki Copycat Recipe
Ingredients
- 1/2 cup grated Persian cucumber
- 1 cup plain full-fat Greek yogurt
- 1 1/2 tablespoons fresh dill
- 1 teaspoon finely minced garlic
- salt to taste
Instructions
- Place the grated cucumber on a clean kitchen towel and thoroughly squeeze out the excess water. This step is crucial for keeping the dip thick rather than watery.
- In a bowl, combine the cucumber, Greek yogurt, dill, and garlic. Mix well. Add salt to taste and mix again.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
REVEALED Olive Garden Copycat Recipes
yes, you CAN make it at home! I’ll show you how.