Creamed spinach is a favorite steakhouse side that you can make in a casserole at home using packaged sauce.

Grilled steaks, a baked potato and creamed spinach make for an easy summer menu. With a few alterations, the same basic recipe can be used to make the popular spinach artichoke dip found in many restaurants.

Alfredo sauce by Buitoni is found in the fresh pasta section of most supermarkets, and chopped onions are in the freezer section with frozen vegetables.

This version is topped with canned French's French Fried Onions. Pico de gallo often is served with the dip. You can buy this prepared at most supermarkets.

Anne Greer McCann is a Dallas author and restaurant consultant.

EVANS CAGLAGE/DMN; food styling by ANNE GREER McCANN/Special Contributor

Creamed Spinach (foreground) and Spinach Artichoke Dip (background) start with packages of frozen chopped spinach.

Place thawed spinach in a colander and press to extract as much liquid as possible. Wrap in heavy-duty paper towel and squeeze to remove as much moisture as possible. This step keeps the finished dish from being too watery.

Place Alfredo sauce and cream cheese in a bowl and beat together to combine. (Or, use a food processor fitted with the metal blade.) Add onions, butter, eggs and spinach and mix well. Season with salt and cayenne. Place in an 8-inch-square casserole and refrigerate until ready to bake.

Preheat the oven to 350 F. Bake the casserole 35 to 40 minutes, or until heated through. Top with French's French Fried Onions.

Makes 6 servings.

Note: If using frozen chopped onions, thaw and drain.

PER SERVING (WITHOUT FRENCH'S FRENCH FRIED ONIONS): Calories 264 (77% fat) Fat 21 g (11 g sat) Cholesterol 130 mg Sodium 663 mg Fiber 1 g Carbohydrates 7 g Protein 7 g

Preheat oven to 350 F.

Thaw and remove moisture from spinach as in the Creamed Spinach recipe. Using a food processor fitted with the metal blade, process the Alfredo sauce with boursin cheese to combine. Add artichoke hearts, onion, parmesan, salt and cayenne, and process with on-offs to combine and chop the artichoke hearts.

Note: If using an electric mixer, coarsely chop the artichoke hearts before combining ingredients.

Bake 30 to 35 minutes or until hot. Serve with pico de gallo and tortilla chips.

Makes enough for about 10 people as an appetizer.

PER SERVING (WITHOUT PICO DE GALLO OR TORTILLA CHIPS): Calories 165 (69% fat) Fat 12 g (6 g sat) Chol 37 mg Sodium 548 mg Trace fiber Carbohydrates 6 g Protein 6 g