Adjust an oven rack to be 4-6 inches below the heater element; preheat the broiler.
Line a baking sheet with foil and toss the whole peppers with a thin layer of olive oil. Broil the chiles until blackened all over, turning frequently, about 15 minutes.
Remove from the oven and pull up the foil edges to make a sealed packet. Let peppers steam for 15 minutes. Peel off the skin, remove the seeds and finely chop the peppers. Set aside.
Reduce oven to 350°F.
In the bowl of a mixer fitted with a paddle attachment, combine cream cheese, sour cream, mayonnaise, ¼ cup Lawry’s Snack Spread, and salt. Mix until smooth and combined, scraping down bowl as needed. Add parmesan, diced chiles, and roasted jalapeños and mix until just combined. Scrape mixture into a 1-quart baking dish.
In a medium skillet over medium heat, melt remaining 2 tablespoons Lawry’s Snack Spread. Add panko and cook, stirring, until golden and crisp. Sprinkle evenly over the surface of the dip.
Bake dip until golden and bubbly, about 20 minutes. Garnish with cilantro and sliced jalapeños. Serve hot with chips, sliced baguette and crackers.