1 lb. salmon fillets
4 oz. cream cheese, softened at room temperature
1 cup Greek yogurt
1/2 cup red onions, chopped
1/2 cup green onions, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
4 drops Louisiana Hot Sauce
1 lime, juiced
1 tsp sea salt
1/2 tsp black pepper
Grill or bake the salmon fillets until solid and no longer translucent in the center.
Put cooked salmon on a rack to cool, and remove skin completely.
Meanwhile, in a large bowl, combine all the remaining ingredients, mixing until combined well.
Break up the cooled salmon into small pieces and add to the mixture, stirring to combine with a large rubber spatula or spoon.
Taste, and add more salt and pepper to taste.
Put in pretty bowl, cover, and refrigerate for 1 hour before serving.
Serve with crispy tortilla chips, crusty bread, bread sticks, or other favorite breads.