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Preheat oven to 375F and spray a 9-inch round glass pie plate with cooking spray; set aside.
To a large bowl, add the cream cheese, Greek yogurt, mayo, cumin, smoked paprika, pepper, and stir to combine.
Add the cheeses, jalapeños, bacon (reserve about 3 to 4 tablespoons for garnishing), and stir to combine.
Turn mixture out into the prepared pie plate and smooth with a spatula. If you're making this ahead, stop now, cover with plasticwrap, and refrigerate for up to 24 hours.
Evenly sprinkle with French's Crispy Jalapeños, the reserved bacon, and optionally sprinkle with jalapeño rounds.
Bake for about 25 to 30 minutes or until edges are lightly bubbling and top is as lightly golden browned as desired.
Serve immediately with crackers, chips, etc. Dip is best warm and fresh.