1. Melt the butter in a medium saucepan over medium-high heat until fully melted and slightly bubbling.

2. Add the flour to the melted butter and stir constantly with a wooden spoon or whisk until the mixture forms a wet, sand-like roux texture (about 3-5 minutes). This creates the base for your creamy dip.

3. Stir in the garlic powder, onion powder, mustard powder, and Worcestershire sauce, mixing until fragrant and well combined (about 30 seconds).

4. Gradually add the milk and beer, whisking constantly to prevent lumps. Continue whisking until the mixture is completely smooth.

5. Bring the mixture to a gentle simmer and cook until it thickens noticeably, about 30-60 seconds. You should see the sauce coat the back of your spoon.

6. Reduce heat to low and gradually add the grated cheddar and gruyere cheese in small handfuls, whisking constantly until each addition is fully melted before adding more.

7. Stir in the smoked paprika and cayenne pepper (if using). Continue stirring until the dip is perfectly smooth and creamy.

8. Transfer the dip to a serving bowl or keep it warm in the saucepan. Garnish with fresh chopped chives and a light sprinkle of smoked paprika.

9. Serve immediately with warm soft pretzels, pretzel bites, crackers, or fresh vegetables. Keep the dip warm throughout your party for the best consistency.