Preheat the oven to 375°F. Drain canned jalapeños and add to a mixing bowl with cream cheese, plain greek yogurt, garlic powder, paprika, and sriracha.
Use a hand mixer to blend the ingredients together. Add in cheddar cheese and stir to combine.
In another mixing bowl, add melted butter, Panko crumbs, parmesan, and green onion. Add dip to baking dish and spread panko on top.
Bake for 15-20 minutes until the dip is hot throughout. Broil for 2-3 minutes at the end. Enjoy!