I've been making this since I first saw Alton Brown do it on Good Eats six years ago, the recipe is his.
1/4 Cup White Wine
1 LB Shredded Cheese
3 TB Unsalted Butter
1 Clove Garlic, minced
Place garlic, butter and cheese in a processor fitted with a blade. Whiz together, and add wine until it all goes smooth. Adjust to your taste (I usually add more garlic). Place into serving dishes, cover with plastic wrap and refrigerate. Keeps one week.