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In a large oven-safe skillet (like cast iron) over medium-high heat, cook the sausage, diced onion and red bell peppers, stirring often until the meat crumbles and is no longer pink, about 8 to 10 minutes.
Drain off the grease. Return the skillet to the heat and stir in the garlic and thyme, cooking another minute until the garlic is fragrant.
Add the white wine and cook for 2 minutes, until the liquid has almost completely evaporated.
Add the cream cheese in chunks, cooking and stirring until it is completely melted.
Stir in the spinach and season with kosher salt. Cook and stir until the spinach is wilted. Gently fold in the beans.
Sprinkle the Parmesan cheese over the top and transfer the skillet to the oven and bake for about 20 minutes, until the dip is bubbly and the cheese is golden brown.