In the bowl of a food processor, place the cream cheese, 6 tablespoons pimientos with their juice, salt, smoked paprika, Worcestershire sauce, and creamy Dijon. Process until smooth and creamy. Add the grated smoked cheese and pulse until well combined.
Remove to a bowl and fold in the remaining diced pimientos and sliced scallions. Taste and adjust seasonings as needed. Store refrigerated. Serve with crackers or crudités.