Preheat oven to 350°F.

Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.

Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.

Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated Romano cheese, parmesan mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.

In a medium bowl mix together Panko bread crumbs and butter. Sprinkle over the top of the dip.

Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.

Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.

Tip: This recipe can be made 1-3 days ahead of time. After step 4 place in the refrigerator. When ready to make continue with the rest of the recipe. You might need to add on a few minutes to cooking time since the dip will be cold.

Note: 1 serving is 1/4 cup