Myrna’s Clam Dip

¼ cup milk
1 package (8 ounces) cream cheese, softened
1 can (4 ½ ounces) clams, rinsed and well drained
1 tsp lemon juice
1 tsp Worcestershire sauce
½ tsp garlic salt
¼ tsp dill weed

Blend milk gradually into cream cheese. Stir in clams, lemon juice, Worcestershire sauce, garlic salt, ad dill weed. Cover; refrigerate at least 1 hour.