In a large bowl, beat the cream cheese, mayonnaise, sour cream, cheeses, chilies, peppers, garlic, onion powder and ¼ cup Parmesan until blended. Spoon into an ungreased baking dish (approximately the size of a 13x9 pan) and set aside.
In a small bowl, combine the bread crumbs, melted butter, dried parsley and ¼ cup remaining Parmesan. Sprinkle over cheese chili mixture followed by the remaining parmesan cheese and bake uncovered for 25 minutes or until golden brown and bubbling.
Remove from the oven and let cool for 10 minutes before serving. Best with tortilla chips or crustini.
Recipe by jessica burns at http://jessicaburns.com/2015/04/easy-jalapeno-popper-dip/