My wife pushes me to make a dip from Velveeta, sausage and Rotelle tomatoes. It's good when it is just melted, but then it starts to harden into a blob of cheese again. It is too much to eat at once.I cannot figure out what to do to keep it creamy and smooth. I know I am dealing with a processed cheese food product and not real food, but is there something I can do to the recipe to make it a smooth dip and stay that way? I tried a little cream, but maybe not enough. I need a real chef to help on this one.