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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. |
