Preheat your oven to 375°F (190°C) . Lightly grease a small baking dish, approximately 1 quart in capacity.

Wash and dry the jalapeños. Slice them lengthwise and remove the seeds and pale inner membranes if you prefer a milder dip. Finely chop the peppers so their flavor spreads evenly throughout the cheese mixture. Wash your hands thoroughly after handling hot peppers, and avoid touching your eyes.

In a medium mixing bowl, stir the softened cream cheese until smooth. Add the Greek yogurt and mix until combined. Fold in the cheddar, mozzarella, chopped jalapeños, green onions, garlic powder, onion powder, smoked paprika, and black pepper. The mixture should be thick and spreadable.

In a separate small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Stir until the breadcrumbs are lightly coated.

Spread the cheese mixture evenly in the prepared baking dish. Scatter the breadcrumb mixture across the top. Bake for 20–25 minutes , until the filling is bubbling around the edges and the topping is golden. If the topping browns before the center is hot, cover loosely with foil for the remaining baking time.

Let the dip rest for about 5 minutes before serving. Garnish with additional sliced green onions or a few thin jalapeño rings, if desired. Serve warm with fresh vegetables or crackers.