Place the pancetta in a skillet and cook over medium heat until crispy and most of the fat has rendered out. Drain the pancetta on paper towel and cool to room temperature. Place the pancetta on a cutting board and chop fairly fine.
Place the cream cheese, yogurt, garlic and honey in a bowl and beat until smooth. Mix in the Gorgonzola, pepper, chopped pancetta and oregano, saving a little bit of the last two ingredients for garnish. Spoon the dip into a decorative bowl. Cover and refrigerate dip and garnish until ready to serve. Can be made several hours before needed. Garnish with reserved pancetta and oregano just before serving.
Note: Pancetta is an Italian-style bacon sold in our deli department, where you’ll also find the Gorgonzola cheese. If the latter is unavailable, try another soft, creamy blue cheese in this recipe.