Thaw the spinach and squeeze dry. I place the spinach in a mesh strainer and run it under cool water, breaking it apart with my fingers until it is thawed. Then I use the back of a spoon or spatula to press down the spinach in the strainer and squeeze out the water. Make sure to get as much water out as possible so that your dip is not watery.
In a large bowl, combine the sour cream, mayonnaise, lemon juice, and vegetable soup mix. Add the spinach and stir until well combined.
Cover and place in the refrigerator for at least 2 hours. Don't skip this step, the dip needs time for the flavors to meld together and also for the dehydrated vegetables in the soup mix to soften up.
When ready to serve, cut out the center of one of the loaves of bread (whichever one you prefer) to make a bowl. Place the bread bowl on a serving dish/tray.
Take the bread that you cut out of the center of the loaf to make the bread bowl and cut it into 1-inch cubes. Cut the second loaf of bread into 1-inch cubes. Arrange the bread cubes around the bread bowl.
Stir the chilled spinach dip and spoon it into the bread bowl. ENJOY!