1. Heat oven to 375 F. invert 10-oz custard cup on center of ungreased large cookie sheet.
2. Remove dough from one can, keeping dough in one piece. With hands, roll dough to 12-in. log. Cut log into 20 slices. Arrange 16 of the slices, slightly overlapping, around the custard cup.
3. Repeat with the second can of dough. Arrange slices along with the reserved ones from first can slightly overlapping each other but not overlapping the first ring. Remove custard cup.
4. Bake for 13-16 min or until light golden brown. Gently loosen wreath form cookie sheet and place on wire rack to cool.
5. Cook spinach according to directions. Drain and rinse with cold water to cool. Squeeze to drain completely.
6. In a medium bowl, combine sour cream, mayonnaise and milk; mix well. Add spinach and remaining ingredients. Chill until ready to serve.
7. Place wreath on serving tray. Spread with dip.