In a mixing bowl, combine crumbled blue cheese, mayonnaise, sour cream, and a splash of vinegar. Blend until smooth, leaving some chunks for texture. Cover and refrigerate for at least 30 minutes.

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain.

Slice the iceberg lettuce in half from top to bottom, then quarter each half while keeping the core intact.

Arrange iceberg wedges on serving plates upright. Drizzle with blue cheese dressing.

Sprinkle cooked bacon, halved cherry tomatoes, and sliced green onions over the wedges. Crumble additional blue cheese on top and add black pepper.