it does seem like i have made it into a middle eastern dip/spread
with grated, drained cuke and yogurt, also drained...it sounds good!
yep here is the recipe from www.RecipeSource.com, the new home of
SOAR: The Searchable Online Archive of Recipes,and your source for recipes on the Internet.

Cucumber Yogurt Dip


Categories    : Appetizers               

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2      Containers    plain yogurt -- (8ounce) drained in
                         a fine sieve set over a bowl, covered and
                         chilled, for 6 hours
    1      Pound         cucumber -- peeled, seeded, and
                         chopped fine
    2      Teaspoons    finely chopped fresh dill plus dill
                         sprigs for garnish
    3                   garlic cloves -- minced
    1      Tablespoon    extravirgin olive oil
    1      Tablespoon    fresh lemon juice
                         Pita loaves -- cut into wedges, as
                         an accompaniment

In a bowl stir together the drained yogurt, the cucumbers, squeezed dry between
paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt
to taste. Let the dip stand, covered and chilled, for at least 2 hours and up
to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the
dill sprigs, and serve it with the pita wedges.

Yield: about 2 cups.

(it is also good on falafels!)
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