Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
Slice the jalapenos in half and scrape out the seeds and membrane to discard. Mince the jalapeno.
Dice the pickled jalapenos and place in a mixing bowl with the fresh jalapeno, cream cheese, mayonnaise, cheddar, and Parmesan.
Stir well to combine. Spread mixture into prepared baking dish.
Sprinkle the Panko over the top of the dip and drizzle with the butter.
Bake for 15 minutes or until the cheese has melted and the top is golden brown.
Serve with crackers, chips, or vegetables for dipping.
Video
Notes
We prefer to use the 'tamed' pickled jalapenos to keep things from getting too spicy. Reduce or increase the amount of fresh jalapeno to taste. As written, this is fairly spicy.