Melt the butter in a saucepan over medium high heat. Whisk in the flour and garlic powder. Cook for 1 minute, whisking constantly.
Then gradually add in the milk and beer, whisking until well combined after each addition. Continue to cook and whisk the mixture. Then stir in the dijon mustard and worcestershire sauce. Continue to cook and whisk until the mixture has thickened.
Remove the saucepan from the heat and whisk in both of the shredded cheeses. Stirl until melted and smooth.
Serve with soft pretzels, chips or your favorite vegetables. Enjoy!
Notes
Make sure to shred your own cheese and do not use pre-shredded cheese so that your beer cheese dip is smooth. Any type of beer will work great in this recipe. A dark beer will give the cheese dip a more bitter flavor and a lighter beer will give the cheese dip a lighter flavor. You can use any type for this recipe. Refrigerate the leftovers in an airtight container for up to 5 days. The sauce will thicken as it’s refrigerate so you will have to add more milk to the cheese sauce when reheating to thin it back out.