Let's make it
Adjust 2 oven racks to top and bottom positions; preheat oven to 350 degrees. Line 2 rimmed baking pans with parchment paper.
Unroll 1 package of crescent rolls on 1 prepared pan; pinch perforations to seal. Lay remaining 2 packages of crescent rolls, unrolled, on top of unrolled dough with ends of rolls touching in the shape of a football; pinch perforations and edges together to seal. Trim excess dough on unrolled dough around bottom of football. From excess dough, cut 2 (6 x 1/2-inch) strips of dough, 1 (4 1/2 x 1/4-inch) strip of dough and 5 (1 1/2 x 1/4-inch) strips of dough. Place the 2 (6 x 1/2-inch) strips of dough on right and left sides of football to create stripes. On remaining prepared pan, lay the (4 1/2 x 1/4-inch) strip of dough; lay the 5 (1 1/2 x 1/4-inch) strips of dough crosswise over (4 1/2 x 1/4-inch) strip of dough to create laces.
Bake football and laces 25 minutes, removing laces after 10 minutes, or until lightly browned, turning once.
In large bowl, stir garlic, sour cream, spinach, cheese, lemon juice and pepper. Makes about 3 cups.
Transfer garlic mixture to football; bake 20 minutes or until dip is heated through and football is golden brown.
Carefully place laces lengthwise over center of dip.
Approximate nutritional values per serving (6 tablespoons dip, 2 1/2 ounces bread): 358 Calories, 21g Fat, 10g Saturated Fat, 26mg Cholesterol, 655mg Sodium, 35g Carbohydrates, 1g Fiber, 9g Sugars, 8g Added Sugars, 8g Protein