Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.
Makes about 3 cups.
Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 tablespoon chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle dip with remaining 1 tablespoon chives. Serve dip chilled.