In a large skillet over medium-high heat, cook bacon until crispy, 8.

Transfer bacon to a paper towel-lined plate and set aside.

Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper.

Shake well, then move to fridge until ready to serve.

Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.