| Cook bacon in large skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon of drippings in skillet. Crumble bacon. Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool. Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides. Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired. NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it. | 
