Jalapeño popper dip

2 containers cream cheese (I used one low fat and one fat free)
1c mayo (I used low fat Duke's)
1c Mexican blend cheese
1/2c Parmesan cheese
1 can green chilies (with juice)
4oz canned or jarred jalapeños (with juice)

Mix it up good and place in small casserole.

1c panko
1/2c Parmesan
1/2 stick melted butter

Combine and sprinkle over top. Bake at 375 for 20 minutes. I needed to bake a cake at the same time so I baked it at 350 for 30 minutes. We ate this with multigrain chips.

YUM