Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread

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Nonstick cooking spray, for the baking dish

18 ounces wheat beer 

1/4 cup cane vinegar 

1 bunch young collards, stemmed and chopped into bite-size pieces 

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped 

Three 8-ounce blocks cream cheese, softened 

1 teaspoon Cajun Select Seasoning, recipe follows

1 cup shredded part-skim mozzarella 

Dash hot sauce 

1 cup shredded Parmesan

Brown Butter Grilled Country Bread, recipe follows

Cajun Select Seasoning:

2 tablespoons granulated garlic

2 tablespoons paprika 

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon ground black pepper 

1 tablespoon sugar 

1 teaspoon dried basil 

1 teaspoon ground celery seed 

1 teaspoon dried oregano 

Brown Butter Grilled Country Bread:

1 stick salted butter

1 clove garlic, peeled and smashed 

1/2 French country baguette, sliced on a hard bias to make long pieces of bread