**Cook the Sausage:** In a large skillet over medium heat, cook the hot Italian sausage, breaking it into small crumbles as it cooks. Cook until browned and fully cooked. Drain any excess grease and set aside.
**Make the Roux:** In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes until the mixture is golden and smooth.
**Add the Beer and Cream:** Gradually whisk in the beer, followed by the heavy cream. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
**Melt the Cheese:** Reduce the heat to low and slowly add the shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
**Season the Dip:** Stir in the garlic powder, smoked paprika, cayenne pepper (if using), and salt and pepper to taste.
**Combine with Sausage:** Fold the cooked sausage into the cheese mixture, ensuring it’s evenly incorporated.
**Serve:** Transfer the dip to a serving bowl and garnish with sliced green onions. Serve hot with your favorite dippers.
