Heat olive oil in a cast iron skillet on medium-high heat. Add onions and saute for 2 to 3 minutes, until softened and slightly translucent. Add the garlic and cook an additional 30 seconds, then add the spinach and cook for 3 minutes, turning with tongs every 30 seconds, until softened and cooked through. Toss in the sun-dried tomatoes then remove from heat. In a small mixing bowl, combine Albert's Leap Brie and sour cream. Add the sauteed spinach mixture, season with pepper and stir until evenly distributed. Transfer the cheese to a 6" cast-iron skillet or small shallow baking dish. Place in the oven to bake for 15 to 20 minutes, until bubbling and golden brown on top. Allow to cool for 5 minutes before serving. Serve the cheese dip with a side of toasted baguette slices or potato chips.