You Will Need:
3 bunches Fresh Spinach
2 pkgs Vegetable Soup Mix (Knorr's is best but the cheaper substitute works well too)
750mL Sour Cream (1&1/2 tubs)
1 loaf Sourdough Bread
1 loaf Pumpernickel Bread
Step 1: Spinach
Boil in a large pot of water on medium-high heat and toss in the spinach by the handful, cooking until all the leaves shrink in size. Time will vary depending on the size of your pot and the amount of spinach - try not to overcook it but don't worry too much about it either.
Once it's done, strain the water from your spinach and then set aside to let cool.
Once cool, use a pair of clean scissors to snip the leaves into smaller pieces. (You can also use a blender or food processor if you prefer - you'll get soft, pale green dip that tastes just as delicious.)
Step 2: Seasoning
You can place each package inside a plastic bag and grind or crush with a heavy implement such as a meat cleaver or use a blender or a food processor to achieve the desired result.
Step 3: Dip
Next add the cooled, chopped spinach and mix.
Refrigerate and serve cool when ready.
Step 4: Bread
Next insert one/two very clean hands inside and carefully remove the top, making sure to leave at least an inch of bread between the bottom and the breach.
Slice the inserts into small, bite-sized cubes. You can serve like with like, make a lovely black and white mix or do a switch and serve sourdough cubes with a pumpernickel bread bowl and vice versa.
Bag the bread-bowls and cubes in air-tight plastic bags for serving later.
Step 5: Serve
Feel free to make it your own and serve with carrot chips for a gluten-free option, switch the sour cream for hummus or any other vegan base, etc.
Click below for an instructable on Homemade Hummus: