Garlic-Spinach Football Dip
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Garlic-Spinach Football Dip

Prep: 25 minutes
Bake: 45 minutes • Serves: 12

3 packages (8 ounce each) refrigerated crescent rolls
6 garlic cloves, minced
1-1/2 cups sour cream
1 cup thawed and squeezed dry frozen chopped spinach
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1/2 teaspoon ground black pepper

1. Adjust 2 oven racks to top and bottom positions; preheat oven to 350°. Line 2 rimmed baking pans with parchment paper.

2. 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.”

3. Bake “football” and “laces” 25 minutes or until lightly browned, removing “laces” after 10 minutes and turning once.

4. In large bowl, stir garlic, sour cream, spinach, cheese, lemon juice and pepper. Makes about 3 cups.

5. Transfer garlic mixture to “football”; bake 20 minutes or until dip is heated through and “football” is golden brown.

6. Carefully place “laces” lengthwise over center of dip.

Approximate nutritional values per serving (1/4 cup dip, 1-2/3 ounces bread):
239 Calories, 14g Fat (6g Saturated), 17mg Cholesterol,
436mg Sodium, 23g Carbohydrates, 0g Fiber, 6g Protein

Chef Tip:
Serve dip with carrot sticks, celery sticks, grape tomatoes, halved mini peppers and/or blue corn chips.