In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon all-purpose flour and cook, whisking constantly, for 1 minute to remove the raw flour taste.

Add milk and beer

Slowly whisk in 1 cup milk until smooth. Bring mixture to a gentle simmer (do not boil). Stir in 3 tablespoons beer and let the mixture cook for 1 minute to meld flavors.

Melt cheeses

Reduce heat to low. Add cream cheese cubes a few at a time, stirring until fully melted and smooth. Once incorporated, stir in the grated cheddar a handful at a time until a uniform, creamy sauce forms. Keep heat low to prevent separation.

Season

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt/pepper as needed.

Finish and keep warm

If sauce is too thick, whisk in additional milk, 1 tablespoon at a time, until desired dipping consistency is reached. Keep the dip warm over the lowest heat, or transfer to a small slow cooker or fondue pot set to low to keep warm for serving. Stir occasionally to maintain smooth texture.

Garnish

Stir in half of the sliced scallions (1 tablespoon) into the top of the dip or sprinkle scallions and chopped chives over the dip just before serving.

To Serve

Arrange warm soft pretzels or pretzel bites on a platter. Place the warm beer cheese dip in a serving bowl or fondue pot in the center. Serve immediately so the dip remains smooth and warm. Pass extra napkins — this dip is rich and cheesy.

Storage and reheating: Refrigerate leftover dip in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, whisking in a splash of milk or beer if needed to restore creamy consistency.