Whether you’re watching a big game or having friends over for a bowl of chili, there’s nothing like a casual finger-licking appetizer you can swipe a chip through. It’s time to make a dip.

This creamy, oniony dip is not the packaged additive- and salt-loaded instant dip filled with dehydrated onions. Rather, it’s entirely made from scratch.

Loaded with three types of freshly cooked onions, it’s a veritable allium extravaganza bound together with cream cheese and gobs of Greek yogurt to lighten it up. The tartness of the yogurt and a squirt of lemon juice balance the rich sweetness of the squidgy onions, which, naturally, makes it easier to keep on swiping and eating.

This dip begs for a hefty or crinkle-cut chip to scoop and carry a generous heap to your mouth.

If you’re feeling virtuous, celery and carrot sticks are equally tasty and sturdy vessels. When possible, make this dish one day in advance of serving to allow the flavors to meld. The dip can be stored in the refrigerator for up to four days.

Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer. Learn more at TasteFoodBlog.com.