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Finely chop 1 large onion. Thinly slice 5 garlic cloves. Quarter one (14-ounce) can artichokes, if whole.
Drain the contents of one (16-ounce) jar giardiniera, reserving about ¼ cup of the brine. Roughly chop the pickled veg.
Roughly chop one large bunch dill. (You should have about ⅓ - ½ cup packed.)
Heat a large pot over medium-high heat. Add 2 tablespoons olive oil, the onions, ½ teaspoon celery seed, and ½ teaspoon cayenne pepper.
Season with salt and pepper and cook, stirring, until onions are softened and just beginning to turn golden brown, about 7-9 minutes, reducing heat as necessary to prevent burning.
Add the garlic, and cook until softened but not browned, 2 minutes.
Add 10 ounces baby spinach and cook, stirring with tongs, until wilted, about 3 minutes. Add the quartered artichokes and 8 ounces cream cheese and cook until melted, 4 minutes more.
Remove from heat and add the chopped giardiniera, ¼ cup giardiniera brine, ½ cup sliced pepperoncini, ½ cup labne, and 4 ounces feta, breaking it up as you add to the pan. Stir to combine, until the feta is softened.
Add the chopped dill, season with salt and pepper, and serve, topped with a drizzle of olive oil. Serve with whatever you like. I like a pita chip or tortilla chip here personally!!
This dip can be made a day in advance, gently rewarm before serving.