Preheat the oven to 400°F (200°C).
Place the grapes on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and toss to coat evenly.
Roast the grapes in the preheated oven for 15 to 20 minutes, until they are soft and slightly caramelized. Remove from the oven and let cool.
In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, lemon juice, and minced garlic.
Process until the mixture is smooth and creamy, scraping down the sides as needed.
With the food processor running, slowly drizzle in 1 tablespoon extra virgin olive oil until fully incorporated and the dip is fluffy.
Season the whipped feta dip with freshly ground black pepper to taste and pulse briefly to combine.
Transfer the whipped feta dip to a serving bowl.
Top the dip with the roasted grapes, chopped fresh thyme leaves, a drizzle of honey, and toasted pine nuts.
Serve immediately with warm pita bread, crackers, or fresh vegetable sticks.