1tspnutritional yeast (or 1 tsp grated parmesan for SCD)
1tbspchopped spring onions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
In a bowl combine all of the ingredients for the dip. Stir until well mixed and then transfer to an oven proof dish.
Bake in the oven for 15 minutes until hot and bubbly
While the dip is baking, add the brazil nuts and nutritional yeast to a food processor and pulse until broken down into a fine crumble.
Remove the dip from the oven, sprinkle the top with the brazil nut mixture and then return to the oven for 3 to 4 more minutes until it is golden in colour. Sprinkle the dip with chopped spring onions before serving.