Appetizer

Bacon-Wrapped Water Chestnuts with Mustard Dip

Bacon-Wrapped Water Chestnuts Recipe

This tasty little bacon-wrapped water chestnuts appetizer is reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that will soon become a new family favorite!

Ingredients for this Recipe:

  • 8 strips center-cut bacon
  • 2 [8-oz.] can water chestnuts, rinsed and drained
  • 1/3 cup gluten-free soy sauce
  • 3 tbsp honey, preferably local
  • 3/4 cup Greek yogurt
  • 2½ tbsp Dijon mustard
  • 1 tbsp hot sauce
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh parsley, roughly chopped
  • Sea salt and black pepper, to taste

How to Make Bacon-Wrapped Water Chestnuts with Dip:

Step 1:

Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.

Step 2:

Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.

Step 3:

Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

Step 4:

Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place them on the baking rack.

Step 5:

Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to the oven for another 10-15 minutes.

Step 6:

While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.

Step 7:

When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy this party appetizer!

Bacon Wrapped Water Chestnuts Recipe

More Appetizer Recipes –

Appetizer with Jalapeño Poppers – Bacon-Wrapped Jalapeño Poppers

Chicken potato skins recipe – Caramelized Onions & BBQ Chicken Potato Skins

Baked brie recipe – Baked Brie with Cranberries and Walnuts

Red pepper hummus recipe – Roasted Red Pepper Hummus

Bacon-Wrapped Water Chestnuts with Mustard Dip

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Appetizer American
Serves: 24
Prep Time: 30 minutes Cooking Time: 35 minutes Total Time: 1 hour 5 minutes

Bacon-wrapped water chestnuts recipe with spicy mustard dip, crunchy and super tasty, perfect bite-sized party appetizer. Enjoy!

Ingredients

  • 8 strips center-cut bacon
  • 2 [8-oz.] can water chestnuts, rinsed and drained
  • 1/3 cup gluten-free soy sauce
  • 3 tbsp honey, preferably local
  • 3/4 cup Greek yogurt
  • 2½ tbsp Dijon mustard
  • 1 tbsp hot sauce
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh parsley, roughly chopped
  • Sea salt and black pepper, to taste

Instructions

1

Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.

2

Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.

3

Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

4

Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place them on the baking rack.

5

Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to the oven for another 10-15 minutes.

6

While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.

7

When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!

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