In a food processor, combine cream cheese and milk and pulse until the cream cheese is whipped light and fluffy (approx. 30 sec. to 1 minute).
(Purchased whipped cream cheese option: if your cream cheese is already whipped, you can mix everything in a bowl instead of a food processor. Make sure your onion and dill are finely chopped)
Add Greek yogurt, salt, pepper, lemon juice, dill, capers and red onion. Pulse until just combined. You want the capers and red onion in small chunks, but not completely pulverized. (Option: reserve a little bit of dill, red onion and capers to garnish your final bowl)
Transfer this mixture to a bowl and gently fold in the flaked smoked salmon until just combined.
Feel free to garnish the top with capers, dill and red onion. Cover and refrigerate until chilled (at least 1 hour). Serve cold with tortilla chips, crackers or vegetables.