Heat olive oil in a nonstick sauce pan brought to medium high heat until shimmering. Cook diced onion until soft. Add onion powder, garlic powder, and salt until aromatic and onion starts to brown. Turn heat to medium and add shredded cheddar, cream cheese, and milk and melt, stirring often so cheese does not harden or burn. Fold in diced jalapeño. Stir in whiskey, 1 tablespoon at a time, to taste. Garnish with additional chopped jalapeño. Serve immediately with cut veggies or Rosemary Thyme Pita chips from Eat Happy Too.