2 (8 oz) pkg of cream cheese at room temp
1 c mayonnaise
1 c Mexican blend cheese 
1 c grated parmesan cheese
1 (4 oz) can chopped green chiles
1 (4 oz ) can sliced jalapenos 
1 c panko breadcrumbs
1/2 stick butter melted

1. Gather the ingredients
2. Preheat the oven to 375
3. In a food processor, combine the softenend cream cheese, mayonnaise, shredded cheese, 1/2 c of the parmesan, the green chilies, and jalapenos and process until smooth.  You do not need to drain the can of jalapenos or the can on chiles, but if you prefer a dip that's a little less creamy, you can omit these juices.
4. Spread the dip into a greased 2 qt casserole
5. In a medium bowl, mix the panko breadcrumbs, the remaining 1/2 c of parmesan cheese, and the melted butter
6. Sprinkle the crumb mixture evenly over the dip
7. Bake for about 20 minutes or until the top is golden brown, the dip is heated through and bubbles gently on the edges
8.  Serve the dip warm with butter crackers or a sliced french bread