Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop finely.
Combine mayonnaise, sour cream, and soup mix. Add chopped spinach and stir to combine. Refrigerate for at least 3 hours.
Cut the top off of one of the pumpernickel loaves. Scoop the bread out of the centre of the loaf, so you are left with a bowl. Cut the scooped out bread, and the second loaf of bread, into bite sized pieces.
Printed from https://nowyourecookingrecipes.com/spinach-dip/