In the work bowl of a food processor, pulse together mayonnaise, buttermilk, garlic powder, onion powder, hot sauce, salt, sugar, and pepper until well combined and mixture is slightly thickened. Add half of blue cheese; pulse until cheese is incorporated and mixture is smooth.
In a medium bowl, stir together mayonnaise mixture, parsley, minced chives, dill, and remaining blue cheese. Cover and refrigerate for at least 1 hour or up to 3 days.
Divide lettuce wedges, bacon, and tomatoes among serving plates; serve with blue cheese dressing. Garnish with sliced chives and pepper, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/wedge-salad-blue-cheese-ranch-dressing/