In a heavy-bottomed pot or cast-iron pan, melt 3 tablespoons of salted butter over medium heat. Once melted, whisk in 2 tablespoons of cornstarch until a smooth paste forms. This mixture acts as the thickening base for your dip.

Sprinkle in your seasonings: garlic powder, onion powder, salt, black pepper, ground mustard, smoked paprika, and a dash of cayenne (optional). Whisk continuously to coat the butter-cornstarch base, letting the spices bloom and release their aroma for about 30 seconds.

Slowly pour in 1 cup of half and half (or a mix of milk and heavy cream). Whisk steadily while adding it in a thin stream to prevent lumps. Continue whisking until the mixture thickens into a silky sauce.

Gradually drizzle in ⅔ cup of beer, whisking constantly. Allow the mixture to simmer for 2–3 minutes so the beer cooks down, leaving behind its rich flavor without bitterness. Choose a mild lager, blonde ale, or wheat beer for the best results.

Lower the heat to medium-low. Stir in 6 ounces of shredded cheese (cheddar and Monterey Jack work beautifully), followed by 4 ounces of cubed cream cheese. Keep stirring until the mixture becomes creamy and smooth.

Stir in 1 teaspoon Worcestershire sauce for depth. Taste and adjust seasoning as needed. Keep warm over low heat and serve immediately with pretzels, fries, or breadsticks.