In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Once toasted, remove from heat and let cool slightly.
While the pine nuts are toasting, finely chop the red bell pepper and parsley.
In a medium mixing bowl, combine the toasted pine nuts, chopped red bell pepper, parsley, crumbled feta cheese, minced garlic, and plain yogurt. Using a spatula, gently mix the ingredients until well combined.
Add salt and pepper to taste, adjusting as needed.
Cover the dip and let it chill in the refrigerator for at least 30 minutes before serving.
