Lacey's Baked Artichoke Dip

1 cup mayo
3/4 cup sour cream
2 c Parmesan Cheese
3 Tbls Cider vinegar
2 Tbls chopped fresh basil
2 cloves garlic, minced
1 tsp Kosher salt
1 tsp black pepper
2 cans artichoke hearts, drained and coarsely chopped
1 red bell pepper, roasted, peeled, and chopped
1 can diced green chilies, drained

Preheat the oven to 350.
In a bowl, combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chilies. Transfer to a baking dish and, using the spatula, smooth out the surface. Scatter the remaining Parmesan cheese over the top.
Bake, uncovered until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from oven and let cool for five minutes before serving directly from the dish.