Add the flour, whisk to combine, and cook mixture for 3-4 minutes.
Pour in the beer, mustard, garlic powder, and chipotle paste. Whisk to combine and let cook for 6-8 minutes.
Add the half and half and heat until the half and half begins to steam but not boil.
Sprinkle in cheddar and Monterrey Jack cheeses and whisk until it melts. Continue process until all cheese has melted.
Continue to stir and heat until the cheese dip reaches desired thickness. Add salt to tastes and serve with chips, pretzels, etc.
Store any leftovers in an airtight container in the refrigerator for 3-5 days.
The calories listed are an approximation based on the ingredients and a serving size of one-fourth (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.