Add the softened cream cheese, cheddar cheese, Monterey Jack cheese, beer, sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, and black pepper to the slow cooker.

Stir gently to combine the ingredients evenly.

Cover and cook on low heat until the cheeses are fully melted and the mixture becomes smooth and creamy.

Stir thoroughly, scraping the sides to incorporate any melted cheese.

Fold in most of the crumbled bacon, reserving a small amount for garnish.

Continue cooking briefly until the flavors blend and the dip develops a rich aroma.

Taste and adjust seasoning if needed.

Sprinkle the remaining bacon and chopped green onions over the top.

Serve warm directly from the slow cooker with your favorite dippers.