1. Preheat oven to 375 degrees. Bring a large pot of salted water to a boil and prepare an ice bath. Blanch collards in boiling water for 30 seconds, then transfer to ice bath. Remove from ice, strain, and press dry. Chop greens into smaller pieces, then press dry again. Set aside.
2. In a large, wide saucepan over medium heat, warm canola oil. Add peppers, onions, and garlic. Season with salt and pepper and sauté, stirring occasionally, until translucent, about 5 minutes. Add beer, brown sugar, paprika, onion powder, garlic powder, cayenne, and mustard powder. Stir in collards. Simmer for another 5 minutes, then adjust heat to low and stir in cream cheese. Maintain a low simmer, stirring often with a wooden spoon, until mixture is combined, about 10 to 15 minutes.
3. Gently stir in hot sauce, diced tomatoes, red pepper flakes, and sour cream. Add vinegar and lemon zest and juice. Adjust seasoning to taste. Remove from heat and fold in cheddar cheese. Stir until cheese is melted and fully combined. Transfer to a shallow baking dish.
4. Bake dip until bubbling and cheese is lightly toasted, about 15 minutes. Serve with crackers, chips, or crudité. Dip can be made up to a week in advance and kept refrigerated until ready to serve.