Remove outer leaves of the iceberg lettuce, cut the head into quarters, rinse under cold water, then spin or pat dry until crisp and bright green.

Bake the bacon strips at 400°F on a lined sheet for 15-20 minutes until golden brown and crisp, then transfer to paper towels and chop into bite-size pieces.

Gather blue cheese, mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper for the dressing.

In a bowl, whisk together mayonnaise and sour cream with lemon juice and seasoning, then gently fold in the blue cheese until creamy with chunks.

Place each lettuce wedge on chilled plates, layering blue cheese dressing, bacon bits, tomatoes, and thin onion slices.

Drizzle reserved dressing over wedges, then sprinkle with crispy bacon bits, juicy tomatoes, and chives, and serve immediately.