Creamy Buffalo Wing Pimento Cheese with Blue Cheese is packed with sharp cheddar, tangy Buffalo sauce, pimentos, and blue cheese crumbles. The ultimate game day spread for crackers, burgers, and sandwiches.
Buffalo wings are one of those foods that disappear faster than you can refill the ranch. Salty, spicy, buttery, messy – in other words, perfect. So naturally, I started wondering what would happen if all that Buffalo wing flavor crashed headfirst into a bowl of homemade Southern pimento cheese.
Turns out, something magical.
Creamy cheddar, tangy pimentos, crumbles of blue cheese, and just enough buffalo sauce to make things interesting come together in a spread that’s equally at home on a cracker, piled onto a burger, or eaten shamelessly with a celery stick straight from the fridge.
I already have a real adoration for pimento cheese, and when there’s buffalo sauce, usually blue cheese isn’t too far away. The two just go hand in hand.
Especially if you’re using a buffalo sauce that is really on the spicy side, a good blue cheese is essential.
It allows you to savor both the buffalo flavor, which is so addictive, and the blue cheese at the same time. The two go so well together that it’s almost like you can’t have one without the other.
WHY THIS WORKS
Buffalo flavor works because it hits every note at once: heat, vinegar, butter, salt. When you fold that into creamy pimento cheese, it doesn’t overpower – it balances. Then blue cheese steps in and does what it always does best: adds funk, depth, and just enough attitude to make everything taste intentional.
It’s really bold without being messy. Spicy without being punishing. And dangerously easy to keep eating.
Think of everything you love about Buffalo wings – spicy sauce, creamy blue cheese, crunchy celery, and the inevitable need for another napkin – and pack it into one ridiculously spreadable bowl of pimento cheese.
Skip the wings this time. Grab the celery, kettle chips, pretzels, toasted baguette slices, or slather this on a burger. You still get all those classic Buffalo wing flavors, just without sticky fingers.
INGREDIENT NOTES (aka where the magic happens)
Sharp cheddar:
Don’t skip this. Pre-shredded will work in a pinch, but freshly grated melts into the base better and gives you that classic pimento cheese texture.
Cream cheese:
This is your structure. Let it soften so everything blends smoothly instead of fighting you.
Pimentos:
They’re mild, slightly sweet, and essential for that Southern backbone.
Buffalo sauce:
Use your favorite. Moore’s is classic for a reason, but any balanced hot sauce works as long as it has that vinegar-forward bite.
Blue cheese:
Go as bold or as mild as you want. Gorgonzola will be gentler; traditional blue will lean sharper and funkier.
A Note on Ingredients (Don’t Skip This Part)
There are couple of very important aspects to keep in mind when it comes to making good pimento cheese.
The first one is high quality, sharp, sharp cheese. Doesn’t matter what brand, as long as you like it and it’s a good, sharp cheddar. Buy a few and taste them; you need to love to eat it in order to make a really good pimento cheese. I have my favorites, and Cabot and Tillamook definitely top that list. Cracker Barrel cheese is also good for making pimento cheese.
Another is pimentos. Well…That goes without saying. Pimentos are not diced red bell peppers. Pimiento is diced small red cherry peppers, which happens to be the mildest pepper on the pepper scale. However, did y’all happen to know that it’s actually spelled two ways – pimiento and pimento?
Pimento and pimiento both refer to the same sweet red cherry pepper. You’ll see it used both ways depending on where you’re reading. Either way, you’re in the right bowl.
HOW TO MAKE IT
This is a “mix and chill” situation, which is exactly what you want when people are about to show up hungry.
- Start by beating together softened cream cheese and Buffalo sauce until smooth and fully combined. This is your base layer of flavor.
- Fold in shredded cheddar and diced pimentos. Don’t overthink it; just mix until it looks like something you’d absolutely swipe a cracker through.
- Then gently fold in the blue cheese crumbles. You want pockets of it throughout, not a uniform situation. That little burst of funk is part of the experience.
- Taste and adjust. More Buffalo sauce if you want heat. More cheddar if you want it mellow. More blue cheese if you’re feeling bold and slightly reckless.
- Let it chill for at least 30 minutes so everything settles into itself. It gets better as it sits, which is dangerous information if you’re standing in front of the fridge with a spoon.
How To Serve Buffalo Blue Pimento Cheese
- Scoop with crackers and veggies
- As a sandwich – soft white bread is the best
- Make a grilled cheese – yes
- Pretzels if you like contrast
- As a burger topping (highly recommended)
- Inside a grilled cheese if you’re not afraid of yourself
TIPS FOR BEST RESULTS
- Let the cream cheese fully soften or you’ll be fighting lumps
- Don’t drown it in Buffalo sauce—add gradually
- Fold blue cheese in last so it stays distinct
- Chill before serving so the flavors can marry (and mellow slightly)
FAQ
Can I make this ahead of time?
Yes, and you should. It’s better after a few hours in the fridge.
Can I make it less spicy?
Absolutely. Reduce the Buffalo sauce and add a touch more cream cheese or cheddar.
What’s the best blue cheese to use?
Whatever you actually enjoy eating. A milder blue like Gorgonzola works if you’re hesitant.
Can I skip the blue cheese?
You can, but then it’s just Buffalo pimento cheese. Still good—just less… dramatic.
How long does it last?
About 4–5 days in the fridge, though realistically it disappears way before that.
Here’s your printable –
Buffalo Wing Pimento Cheese (with Blue Cheese)
This Buffalo Blue Cheese Pimento Cheese takes everything you love about classic Southern pimento cheese and gives it the same bold flavors you'd expect from your favorite plate of buffalo wings. It's creamy, spicy, a little funky (thanks, blue cheese), and disappears faster than you can set it on the table.
Ingredients
- 8 oz. very sharp white cheddar, shredded - My very favorite is Cabot Farmhouse Reserve
- 8 oz. medium or mild cheddar cheese, shredded
- 1 cup mayo
- 6 oz. cream cheese, softened
- ¼ cup Greek yogurt
- 1 tsp onion powder
- ¼ cup buffalo sauce
- 6 oz. bleu cheese, crumbled
- 4 oz. pimentos, chopped finely
Instructions
- Combine all ingredients, chill for at least 20 minutes before serving.
- Serve with crackers, celery and carrot sticks.
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