Add the buttermilk, sour cream and mayonnaise to a mixing bowl and stir until well-combined. Add the blue cheese and mix together, using the backside of a spoon to mash the blue cheese into the buttermilk mixture. Some chunks of blue cheese should remain. Add the chives, salt and pepper and stir to combine.
Serve over a wedge of iceberg lettuce to create a classic wedge salad, or use with your favorite recipe within 4 days (stored in the refrigerator).