1 cup Chef William Creations Buffalo Ghost Hot Sauce
1 lb. cream cheese
8 oz. or 2 cups shredded swiss cheese
8 oz. or 2 cups shredded cheddar cheese
8 oz. crumbled bleu cheese
1 tsp. celery salt
1 cup heavy cream
¼ tsp. nutmeg
1 cup Castel Grisch Chardonnay-Riesling (more if needed)
Crackers for dipping

  • In a large non-stick pot, add the Buffalo Ghost Hot Sauce and then break pieces of cream cheese into the hot sauce. Sprinkle the Swiss over the cream cheese, blend in, then add the cheddar.