• Step 1: In a large bowl, combine the shredded cheddar and Monterey Jack cheeses. Set aside.
• Step 2: In a medium saucepan, heat the cream cheese over low heat, stirring frequently, until it’s softened and smooth, about 2-3 minutes.
• Step 3: Gradually add the beer to the cream cheese, whisking continuously to ensure a smooth, lump-free mixture.
• Step 4: Stir in the Dijon mustard, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Season with salt and black pepper to taste.
• Step 5: Slowly add the shredded cheese to the saucepan, stirring constantly, until the cheese is fully melted and the dip is creamy and smooth.
• Step 6: Remove the dip from heat and transfer it to a serving bowl. Serve warm, with your favorite dippers like pretzels, crackers, or fresh vegetables.