Anne's Smoked Salmon Spread (December Potluck Recipe)

2 (8 ounce) packages cream cheese, softened
8-12 ounces smoked salmon, crumbled (I used an 8 oz. package of Tony's)
3 dashes Worcestershire sauce
3 drops hot pepper sauce (optional; I left this out)
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
juice of 1 lemon
sour cream or milk as necessary (I used about 1/4 c sour cream & a splash of milk so it would be dippable for veggies)

In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill, lemon juice, and onion; mix well. Thin with sour cream or milk to get the consistency you want. Refrigerate a few hours (or overnight) to meld flavors. Serve.