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Preheat oven to 350°. On a baking sheet, spread out 1 tube of dough until flattened. Using your hands, roll remaining 2 tubes of dough into 15"-long logs.
Form logs into a football shape on top of flattened dough and secure ends with toothpicks. Trim outside of flattened dough around football shape and use scraps to form laces (smaller ones for the center, plus 2 longer strips for the ends, if desired—feel free to decorate however you like/depending on how much dough you have left). Arrange laces next to bread bowl on baking sheet. Brush dough all over with egg wash.
Bake bread until lightly golden, about 20 minutes.
In a large pot of boiling salted water, blanch kale until brightened in color, about 1 minute. Drain and pat dry with paper towels.
Transfer kale to a large bowl. Add artichokes, cream cheese, cheddar, Parmesan, ricotta, and garlic; season with salt and pepper. Transfer dip to bread bowl. Place 2 longer laces on opposite sides of football about 1" from ends, if using. Top dip with smaller laces.
Bake dip until golden and bubbly, 15 to 20 minutes. Serve with chips alongside.