Creamy Beer Cheese Dip

Method

1. In a medium saucepan over medium heat, melt the butter until foamy but not browned.
2. Whisk in the flour and cook for about 2 minutes, stirring constantly to form a roux and remove the raw flour taste.
3. Slowly pour in the cold beer while whisking continuously to avoid lumps, then add the milk and keep stirring until the mixture thickens, about 5 minutes.
4. Reduce heat to low and stir in the shredded cheddar and cream cheese a handful at a time until fully melted and smooth.
5. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir well to combine and adjust seasoning if needed.
6. Remove from heat and transfer the dip to a serving bowl. Garnish with chopped green onions or chives and crumbled bacon if using.
7. Serve warm with pretzel sticks, crackers, sliced baguette, or fresh veggies for dipping.