Combine the ingredients in a medium bowl. Start with 1 tablespoon of honey mustard then add more to taste. Cover and chill until ready to eat.
Serving suggestions: I lightly steamed asparagus and carrots, arranged them on a serving platter, spooned some of the dip over the vegetables, dusted lightly with Spanish smoked paprika and finally a light sprinkle of dried dill. Also, I tested the recipe with tacos (yum!)