Gorgonzola Dressing

*I could eat this by the spoonfuls.

2 tsp olive oil
4 oz Pancetta (cut into small pieces)
2/3 c butter milk
1/2 c sour cream
1 large garlic clove, minced (I use the jar kind)
6 oz crumbled Gorgonzola
salt & pepper

• Heat the oil in a skillet on medium heat.
• Saute Pancetta until crip & golden (about 5 minutes).
• Using a slotted spoon, transfer the Pancetta to a paper towel lined plate to drain the excess oil.
• Stir butter milk, sour cream & garlic in medium bowl to blend.
• Mix in Gorgonzola.
• Season with salt & pepper.
• Cover & refrigerate.
• Stir to blend before using, adding milk to thin it if necessary.
• Can be made up to 2 days in advance.
• Taste best over 1/4 wedge iceberg lettuce.