When melting it, add in a couple of tablespoons of milk before melting to smooth it out. That's usually what I need to do with this. True, this isn't going exactly melt like the store stuff, but with the couple of tablespoons of milk, it balances it out so that it isn't so grainy. Remember, it still contains the fat in the cheese that breaks down kind of clumpy. Or before you want to melt it, place it in the blender with the couple of tablespoons of milk to incorporate and then heat for about a minute and a half. In either sense, it should help it become a dip with little effort.

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