Baked Jalapeno Popper Dip

** Recipe from Kraft **

* 1/2 c. seeded and finely chopped fresh jalapeño peppers (about 4 medium) * 1 tsp. vegetable oil * 2 pkgs. (8 oz. ea.) cream cheese, softened * 1 c. mayonnaise * 1 can (4 oz.) chopped green chili peppers, drained * 1/2 c. (2 oz.) shredded sharp cheddar cheese * 1/2 c. (2 oz.) shredded Monterey Jack cheese * 25 Keebler® Club® Original crackers , crushed to 1 c. * 1/2 c. freshly grated Parmesan cheese * 1/4 c. butter or margarine, melted

In small skillet cook jalapeño peppers in oil over med-high, about 1 min, or until softened. Set aside.  In food processor bowl combine cream cheese, mayo, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover & process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-qt. casserole or 8 x 8 x 2" baking dish coated with cooking spray.  In small bowl stir together the crushed crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400 for 15-20 min. or until golden brown. Serve with additional crackers.