In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and fresh lemon juice. Blend until smooth and creamy, about 2 to 3 minutes.

Fold in the capers and Worcestershire sauce into the creamy base. Add a few dashes of hot sauce if desired.

Gently add the chopped dill and chives into the dip mixture, preserving their vibrant colors and flavors.

Carefully fold in the flaked smoked salmon into the dip mixture, maintaining some texture.

Taste your mixture, then adjust the seasoning with a pinch of salt and freshly cracked black pepper.

Transfer the dip to a serving bowl, garnish with lemon zest and extra dill, and refrigerate for at least 30 minutes.

Once chilled, serve the dip with an assortment of dippers like crackers, toasted baguette slices, or veggie sticks.