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Shrimp & Gorgonzola Dip with Pancetta

  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 crostinis 1x


This luxurious dip pairs beautifully with herbed crostini. Perfect appetizer for any type of gathering. Follow along with my instructional video – it’s so easy to make!


Units Scale
  • 1 small shallot, diced
  • 6 ounces gorgonzola cheese (one container)
  • 2 ounces diced pancetta bacon (see notes 1 & 3)
  • 10 large deveined and peeled shrimp (more if you want)
  • 1/2 pint heavy cream (more if needed)
  • 1 clove garlic, finely diced
  • 1/4 cup chopped parsley
  • Olive oil, as needed
  • 12 crostini pieces (sliced French bread loaf)
  • 1/2 teaspoon dried thyme
  • salt & pepper, just a pinch here


  1. Finely dice the shallot and garlic and set aside.
  2. Remove tails from the shrimp and peel and discard remaining shell.
  3. In one pan, add your shrimp and a small drizzle of olive oil (maybe one teaspoon or so) and a pinch of salt and pepper. Cook shrimp on low to medium heat. They need approximately 2-3 minutes on each side. They’re done when they turn pink and shrink a bit.
  4. In another pan, cook the pancetta on low to medium heat until it gets crispy. About 5-7 minutes. There is a lot of fat and you’ll need to pour the excess into a small bowl. Be careful it's very hot.
  5. After the pancetta is cooked and you’ve drained the excess fat, add the shallots and garlic and stir to combine the ingredients. If your pan is a little dry, just add back a little of the fat you set aside.
  6. While pancetta, shallot and bacon are cooking give your shrimp a rough chop then add it to your pan and mix together.
  7. Add the gorgonzola cheese and heavy cream to the pan and give it a stir. Then cover, still on low to medium heat, for 5-7 minutes. The cheese should be mostly melted by then and if it’s not just cover and continuing cooking another minute or two. Some chunks of gorgonzola are fine.
  8. While the dip is cooking you can chop your parsley and set it aside.
  9. Next, get your crostini ready. Slice the French bread into 12 thin pieces. Lay out your bread on a toaster oven pan and brush with olive oil. Lightly sprinkle a little dried thyme on top of your crostini. Broil in your toaster oven for a few minutes until the bread is nicely toasted. Keep your eye on this so it doesn’t burn.
  10. Best way to serve this is put the dip in a serving dish, add a bit of the parsley and give it a stir. Spread the crostini around the dip. Use remaining parsley to sprinkle on top of dip. Should be served immediately.


  1. Pancetta is a bit expensive so if you don’t want to spend the money you can substitute with 5-6 strips of regular bacon. Dice the raw bacon into small pieces and cook the same way in a pan.
  2. Gorgonzola is typically sold in small containers near where the goat cheese and feta cheese are sold in grocery stores. The containers seem to come in 6 ounce portions which is why I presented this ingredient in ounces instead of cups.
  3. Pancetta is much saltier than bacon so keep this in mind. I bought a 5-ounce package and used  just 2-2 ½ ounces or about half the small package. You could use the additional pancetta on top of a salad, homemade bread crumbs, or mac & cheese to name a few ideas. 
  4. If you’re using frozen shrimp, take shrimp from freezer the night before and let defrost overnight. 
  5. You can substitute regular onion for the shallot.
  6. If you don’t have dried thyme for the crostini, you could use dried basil or oregano.
  7. The shrimp bag said "large, raw shrimp, deveined 26-30." For this recipe, I don't think the size matters so much since we're cooking it and then chopping it up. If you want more shrimp than I used - you can certainly add a few more shrimp!
  8. For the French baguette, you'll want then thinner version at your local supermarket bakery section.