If using whole smoked fish, remove skin and bones, flake fish into small pieces. If using pre-flaked smoked fish, check for bones and break larger pieces so they are bite-sized. Measure about 10 oz drained/ready-to-use smoked fish.

Soften cream cheese

Let the cream cheese sit at room temperature for 15–20 minutes to soften for easier mixing. Alternatively, microwave softened for 10 seconds at a time until pliable.

Combine base

In a medium mixing bowl, beat the softened cream cheese with a fork or whisk until smooth. Add the mayonnaise and Greek yogurt (or sour cream) and whisk until fully combined and creamy.

Season and flavor

Stir in the lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, capers, and olive oil (if using). Mix until evenly incorporated.

Add aromatics and vegetables

Fold in the flaked smoked fish, finely diced red onion, minced jalapeño, diced celery, chopped chives, and dill (if using). Mix gently so the fish remains flaky but the ingredients are evenly distributed.

Adjust seasoning

Taste and season with kosher salt and freshly ground black pepper. Add another 1/2–1 tablespoon lemon juice or additional hot sauce to taste. If the dip is too thick, stir in up to 1 tablespoon olive oil or 1–2 tablespoons milk to reach desired consistency.

Chill

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors meld. The dip can be made up to 24 hours ahead.

To Serve

Transfer the chilled dip to a serving bowl. Sprinkle extra chopped chives or dill on top for garnish and arrange lemon wedges alongside.

Place pita chips, toasted baguette slices or crackers and the vegetable crudité on a platter around the dip. Offer additional hot sauce or lemon wedges at the table for guests to adjust to taste.

Serve immediately. Leftovers keep well covered in the refrigerator for up to 3 days; give it a quick stir before serving.