Jalapeño Popper Dip

Mix two 8 oz packages of room temperature Neufchâtel cheese, 1 cup real mayo, 6 seeded, diced jalapeno peppers, and 2 cloves garlic, minced. Blend well and place on oven safe vessel. To another bowl, add 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese and 4 tablespoons butter, melted. Blend well and top the dip with mixture. Bake @ 375 for about 20 to 25 minutes or until the top is browned. Cool a few minutes and serve with your favorite chips.
Thanks Dianne, this was a good one.