In a medium saucepan, combine the cubed Velveeta cheese, canned tomatoes with green chilies, and milk.

Place the saucepan over medium heat, stirring frequently.

Once the cheese begins to melt, add the garlic powder and onion powder.

If desired, stir in the chopped jalapeño pepper.

Keep stirring until the mixture is completely melted and smooth.

If the dip is too thick, add more milk gradually until you reach your desired consistency.

Taste and season with salt and pepper as needed.

Transfer the queso dip to a serving bowl and enjoy while warm.