Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread

Name: Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread
Ingredients: 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; 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; 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