3/4 cup dry white wine or more as needed for final consistency 
3/4 cup sour cream or heavy cream or thick full cream yogurt* 
a generous handful of assorted chilies, hot and mild, fresh or frozen or, if must be, 
a 4-ounce can green chilies, including the liquid 
4 ounces goat cheese, e.g., Montrachet, at room temperature 
2 Tbsp softened unsalted butter

In a small saucepan reduce the wine over high heat to about 1 Tbsp.  Add the cream, reduce it over moderately high heat by half, and keep the mixture warm. In a food processor combine the chilies, the goat cheese, and the butter, with the motor running add the cream mixture in a stream, and blend the sauce until it is smooth.  Serve the sauce as a dip or with grilled meats or cooked vegetables.  Makes about 3/4 cup.

*Best if you make it yourself out of half and half or light cream with a goat-milk yogurt starter that produces a very firm yogurt.