Jalapeno Poppers Dip
a la big red kitchen 

2 8oz packages cream cheese, room temp
1 c mayo
1 c mexican blend cheese
1/2 c parmesam cheese
1- 4 oz can diced green chilis, not drained
1- 4 oz can sliced jalepenos, not drained (double if you like the heat)
topping:
1 c panko bread crumbs
1/2 c parmesam cheese
1/4 cup butter melted

pulse first 6 ingredients in a food processor until smooth. spread it in a greased 2 quart casserole dish.
in a separate bowl, mix bread crumbs, parm cheese then mix in melted butter. sprinkle evenly over dip. bake 375 for 20 minutes, or until lightly browned and bubbly on the edges. do not over bake or mayo begins to separate.

chef's note: we baked ours in a 9x9 square pan, and it was too much crumb topping. next time i would do it in a larger pan, or use less topping.