Soak the raw, unsalted cashews in hot water for 5 minutes.
Drain cashews and add to high speed blender along with all queso dip ingredients EXCEPT for diced bell pepper, diced jalapeños, salsa, and salt. Blend until completely smooth. This mixture should be very smooth but still very watery in consistency. It should not be thickened at all.
In a cast iron or other oven safe skillet, sauté the diced bell pepper, and jalapeno until softened, about 3 minutes.
Next, add the blended queso sauce into the cast iron with the bell pepper and jalapeño and whisk frequently until it thickens, about 10 minutes.
Once thickened (see photo in post for reference), bake dip in the oven for 10-15 minutes. This will help it keep a nice smooth texture and emulsify the flavors.
Remove from the oven and stir in 1 cup of salsa until fully incorporated. Taste and seaosn withsalt and pepper if needed (I usually add about 1 teaspoon of salt). Top with fresh tomato, cilantro, jalapeños and avocado! Enjoy!
Storage: Store in an airtight container in the refridgerator for up to 5 days. Reheat in the microwave or oven as needed.