JALAPENO POPPER DIP

Ingredients
2 8 oz blocks cream cheese softened
1 cup Kraft mayonnaise
1 cup Kraft Mexican Cheese Blend shredded
1 cup Kraft Parmesan Cheese divided use
1 4 oz can chopped green chiles
1 4 oz can chopped jalapeños or 1/2 cup chopped fresh jalapeños
1 cup Panko bread crumbs
1/4 cup butter (1/2 stick) melted
salt, pepper, dried parsley (to taste)

Instructions
Preheat oven to 375F degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.
Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
Spread the dip filling into your casserole dish.
In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
Sprinkle crumb mixture evenly over dip filling.
Bake for about 20 minutes (on the middle rack). Do not overcook.
Topping should be golden brown and the dip should be gently bubbling around the edges.