Preheat oven to 350 degrees.
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/parmesan blend, 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.