Cheesy Jalapeño Dip

I made this dip for the NFC Title game.  It was pretty spicy.  Cut back on the jalapeños for a dip with a little less pop. Have the bakery slice the baguette for you.

1 (8 oz) pkg cream cheese (softened)
1/2 C mayonnaise
1/2 C cheddar cheese (grated)
3/4 C parmigiano reggiano (seperated)
4 jalapeño peppers (diced)
Canola oil
1/4 C panko bread crumbs
1 French baguette (sliced and toasted)
1/4 C butter


Sauté jalapeños in a little canola until just tender.  Blend cream cheese, mayonnaise, cheddar cheese, 1/2 C parmigiano reggiano.  Add jalapenos and mix well. Spoon into a baking dish.  Mix the panko bread crumbs and remaining parmigiano reggiano and sprinkle over the dip.  Bake in a 375F oven until bubbling on the sides and golden brown on top (15-20 minutes). Melt the butter and brush on the sliced baguette.  Toast under the broiler, watching closely until just browned.