Preparation:

Step 1: Cook the Sausage

• Heat a large skillet over medium heat. Add olive oil if needed.
• Crumble the sausage into the skillet and cook until browned and fully cooked, breaking it into small pieces as it cooks.
• Transfer the cooked sausage to a plate lined with paper towels to drain excess grease. Set aside.

Step 2: Make the Roux

• In a medium saucepan, melt butter over medium heat.
• Once melted, whisk in the flour. Stir continuously for 2-3 minutes to cook out the raw flour taste.

Step 3: Add the Beer and Milk

• Gradually pour in the beer, whisking constantly to avoid lumps.
• Once smooth, add the milk and continue whisking until the mixture begins to thicken.

Step 4: Melt the Cheese

• Reduce the heat to low and stir in the cream cheese until fully melted.
• Gradually add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring until smooth and creamy.

Step 5: Combine Everything

• Stir in the cooked sausage, garlic powder, smoked paprika, cayenne pepper (if using), and salt and pepper to taste.
• Simmer for 2-3 minutes to blend the flavors.

Step 6: Garnish and Serve

• Transfer the dip to a serving dish or keep it warm in a slow cooker.
• Garnish with chopped green onions and serve with your choice of dippers like pretzels, breadsticks, tortilla chips, or fresh veggies.