Melt butter in a large skillet over medium-low heat.
3 tablespoons unsalted butter
Add the flour, whisk to combine, and cook mixture for 3-4 minutes.
3 tablespoons all-purpose flour
Pour in the beer, mustard, garlic powder, and chipotle powder. Whisk to combine and let cook for 6-8 minutes.
½ cup beer, 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, 1 teaspoon chipotle powder
Add the half and half and heat until the half and half begins to steam but not boil.
2 cups half and half
Sprinkle in cheddar and Monterrey Jack cheeses and whisk until it melts. Continue process until all cheese has melted.
8 ounces sharp cheddar cheese, 4 ounces Monterey jack cheese
Continue to stir and heat until the cheese dip reaches desired thickness. Add salt to taste and serve with chips, pretzels, etc.
Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1/4 of a cup of beer cheese dip. Additionally, the calorie count does NOT include the chips seen in the photos. Actual calories will vary.