Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish, small oven-safe skillet, or 1.5–2 quart casserole dish.
Cook the bacon until crisp, then drain and chop. Reserve a small spoonful for topping.
Mix the creamy base in a large bowl: softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Fold in the cheese and jalapeños: cheddar, Monterey Jack, ¼ cup Parmesan, drained jalapeños, and most of the chopped bacon.
Spread the dip evenly into the prepared baking dish. Smooth the top with a spatula.
Make the topping by mixing panko breadcrumbs, melted butter, and the remaining Parmesan. Sprinkle evenly over the dip.
Bake for 18–22 minutes, or until the dip is hot, bubbly around the edges, and golden on top.
Broil for 1–3 minutes if you want a deeper golden topping. Watch closely so it doesn’t burn.
Rest for 5 minutes, then garnish if desired and serve warm with chips, crackers, bread, or fresh vegetables.
