In a medium mixing bowl, whisk together 1/2 cup of mayonnaise, 1/2 cup of sour cream, and 1/2 cup of buttermilk until smooth. Add 2 tablespoons of lemon juice, 2 minced garlic cloves, and 2-3 dashes of Worcestershire sauce. Season with salt, onion powder, white pepper, and granulated garlic to taste. Fold in 3 tablespoons of chopped chives and half of the crumbled blue cheese. Chill the dressing for at least 1 hour.

While the dressing is chilling, rinse the iceberg lettuce under cold water and pat dry. Slice each head in half from top to bottom, then cut each half into two wedges without removing the core to keep the leaves intact.

Arrange the lettuce wedges on a large serving platter, standing them up for presentation. Season lightly with salt and pepper to enhance freshness.

Drizzle half of the blue cheese dressing over the wedges. Sprinkle with halved cherry tomatoes, sliced red onion, and crumbled bacon. Top with remaining blue cheese and chives. Serve immediately with extra dressing on the side.